Salmon Burgers with Red Pepper Mayo

Directions

1. 1.

   Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.

2. 2.

   Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.

3. 3.

   Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.

4. 4.

   Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2–3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.

5. 5.

   Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.