Basic Prep: In a small sauté pan, cook red bell peppers, pimentos, celery, and onions on
medium heat until they start to soften.
Tip: You can substitute fresh pimentos with canned. Strain and mix right into the patty mixture. Do not sauté.
To make patties: Combine salmon, cooked bell peppers, celery, and onions in a large mixing bowl with pimentos, garlic, horseradish, siracha, soy sauce, breadcrumbs, parsley, salt, and pepper. In a separate bowl, whisk together 3 eggs, then add to mixing bowl with the rest of the ingredients. Gently stir together. Cover with plastic wrap and let rest. Chill in fridge for at least 30 minutes. After chilled, take handfuls of the mixture and shape into 8 patties.
To prepare sauce: In a small mixing bowl, Combine vegenaise, mustard, siracha, capers, lemon juice, pickle juice, parsley, garlic, salt, and pepper. Whisk and set aside to serve with burgers.
To cook patties: Place butter and olive oil in a large skillet over medium heat. Once skillet is hot, cook salmon burgers 4-6 minutes on each side, until cooked through and golden brown on the outside.
Assembly: Toast buns, face down, over heated skillet for 1-2 minutes. Place fresh lettuce on bottom bun, followed by the salmon patty. Dress patty with a dollop of sauce. Cover with top bun and serve immediately.