Salmon burgers with lemon-chipotle mayo

I love to make salmon patties with canned salmon. I think they are delicious and salmon is so healthy for you (and canned salmon is an economical seafood choice). I was inspired by those patties to make them into something like a burger. 

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Also, I'm so very excited to report that both of my kids ate them (I put ranch on theirs instead of the chipotle mayo). I made the burgers mild because we were feeding two toddlers as well, but otherwise I would have added more chiptole to the burgers themselves (feel free to add a pepper if you like). 

Making burgers from canned salmon is also a time-saver! They salmon is already cooked and there are no bones - all you need to do is add flavor, form the patties, and give them a quick fry in a skillet. 

This recipe will make four burgers. I topped ours with lettuce and tomato and served them on a kaiser roll with a side of sliced pickles and roasted local asparagus.

Salmon burgers with lemon-chipotle mayo
for the burgers:
2 (6 oz.) cans of wild pink salmon
1/3 cup crushed cracker crumbs (or breadcrumbs)
1/4 teaspoon each salt and freshly ground black pepper
1/4 teaspoon paprika
1 green onion, thinly sliced
2 garlic cloves, minced
zest of 1 lemon
1 teaspoon chipotle in adobo sauce
1 large egg
olive oil, for cooking

for the mayo:
1/3 cup mayo
1 teaspoon fresh lemon juice
1-2 teaspoons chipotle in adobo sauce (to taste)

Mix the mayo ingredients in a small bowl, cover, and refrigerate.

Mix all the burger ingredients together until well combined.

Heat 1-2 tablespoons of olive oil in a large castiron skillet over medium heat. Form the salmon mixture into four patties. Place in the skillet and season with salt and pepper. Cook for about 5 minutes on each side, until golden and heated through.

Serve hot on split rolls with the mayo and toppings of your choice.