Salmon Burger with Pickled Peaches and Spicy Lime Mayo
Spicy Lime Mayo
Brush oil inside the burger buns and toast in teh ovePickled Peaches:
Toast fennel seeds in a small frying pan over medium-high heat for 4-5 minutes. Remove from heat and place seeds on a solid surface and crush using the bottom of the frying pan.
In a mixing bowl, combine peaches, vinegar, honey, salt and crushed fennel seeds.
Place in the refrigerator and marinate for 1 hour.
Spicy Lime Mayo:
In a mixing bowl, whisk all ingredients together. Place in refrigerator until ready to use.
Mix all ingredients except the egg whites in a large mixing bowl.
In a separate mixing bowl, whisk the egg whites until they are fluffy and firm. Fold the stiff egg whites into the salmon burger mix.
Separate the salmon burger mix into 6 even portions and form burger patties.
Heat oil in a large frying pan over medium-high heat.
Place 3 burgers in the hot oil, and cook for 2-3 minutes, or until golden brown. Flip and cook for another 2-3 minutes.
Start over with the remaining burgers.
Place burgers on a baking tray with parchment paper and finish cooking in a 375° degree oven for 4-5 minutes.
Brush oil inside the burger buns and toast in the oven as the salmon burgers are cooking.
Serve salmon burger on bun, and garnish with a slice of bacon, pickled peaches, red onions, romaine lettuce and spicy lime mayo.