Part 5/8:
In a bowl, combine the sautéed vegetables with parsley, Dijon mustard, mayonnaise, Old Bay seasoning, an egg, and half the breadcrumbs. Gently fold in the flaked salmon to avoid breaking it apart too much. Form the mixture into patties, coat them in the remaining breadcrumbs for crunch, and pan-fry until golden.
Finish these salmon burgers in the oven for extra crispness. Serve on a toasted bun with mayonnaise, arugula tossed in lemon, and a side of salt-and-vinegar chips. This sandwich offers a flavorful, healthful alternative to traditional beef burgers, packed with omega-3s and vital nutrients.