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1
In a food processor, combine the salmon, scallion, garlic, lemon, egg, and 2 tablespoons of the breadcrumbs with a sprinkle of salt.
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2
Pulse to combine everything, then add more panko as needed to form a thick paste, almost like ground chicken.
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3
Gently form the salmon mixture into three even-sized patties, then place on a plate and into the refrigerator for 10 minutes.
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4
While the burgers chill, toast the buns cut side down in a large dry skillet over medium heat.
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5
When toasted to your liking remove them from the skillet and set aside.
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6
Keeping the pan on medium heat, add enough olive oil to coat the bottom of the skillet and let it warm to nearly smoking.
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7
While the oil warms, combine the mayo and Sriracha in a small bowl and taste; add more hot sauce if youd like.
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8
Set aside.
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9
When the burgers are chilled, remove them from the refrigerator and put them into the skillet.
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10
Cook them in the hot oil (increase the heat if the burgers dont immediately sizzle) for 3-5 minutes on each side, turning only once, and not moving the patties once flipped to create a brown exterior crust.
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11
Serve the burgers on the buns with butter lettuce topped with the the Sriracha mayo.
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12
Enjoy!
