Yuzu Truffle Salmon Burger

Into a bowl combine all the chopped herbs.

Dice ¾ of the salmon into medium dice. Roughly ¾ of an inch. Set in a bowl.

Process the rest of the salmon into a fine mince using your knife or a food processor.

In a bowl mix together the salmon mixture, as well as the herbs, soy sauce, and the oats.

Shape into 6-8 oz patties and set aside in the fridge for 15-30 minutes.

In the meantime, make yuzu truffle aioli. In a small mixing bowl whisk Baby Daddys Hot Sauce Yuzu Truffle with Kewpie mayo, Set aside until ready to use.

Remove the salmon patties from the fridge and allow to come to room temperature, About 15 minutes.

In a sautè pan, over medium high heat. Add butter and add the salmon patties and cook until golden brown on each side. 2-3 minutes on each side. Remove from the pan when fully cooked. Roughly 145F.

In the same pan add more butter if needed and toast the insides of the potato buns until golden brown and delicious.

Build Salmon Burgers. On the bottom bun add 1 tbsp or Yuzu truffle aioli across the entire surface area of the bun. Add the cooked salmon patty, top with avocado slices seasoned with a little salt. Top with Aerofarms bok choy and the top bun with another even layer of yuzu truffle aioli. Enjoy and take pictures and tag us @lovefoodmore