Cajun Salmon Burgers

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  6 oz Salmon, Canned, In Water, Drained
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  0.3 cup Bread Crumbs, Dry, Plain
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  1 Egg, Whole, Large(44g)
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  1 tbsp Mayonnaise, Regular
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  0.5 tsp Mustard, Whole Grain
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  1 Green Onion (Scallion)(15g)
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  0.5 tsp Paprika, Smoked
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  0.3 tsp Oregano, Dried
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  0.3 tsp 1/4 tsp thyme ($0.02)
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  0.1 tsp 1/8 tsp garlic powder ($0.02)
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  0.1 tsp Onion powder
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  1 Cayenne Pepper, Ground(0g)
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  1 1 pinch freshly cracked pepper ($0.01)
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  0.1 tsp 1/8 tsp salt ($0.01)
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  0.5 tbsp Vegetable oil
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  0.5 tbsp Butter
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  2 Bread, Hamburger Bun, White(86g)
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  0.3 cup Guacamole, Store-Bought
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  1 cup Lettuce, Spring Mix

Instructions

1. 1Flake the salmon into a large bowl, add the bread crumbs, eggs, mayonnaise, Dijon mustard, green onions, smoked paprika, dried oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt. Stir until just combined, then refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture and flavors to meld.
2. 2Remove the mixture from the refrigerator and divide evenly in half, shaping each portion into a patty approximately 3–4 inches in diameter and about ¾ inch thick.
3. 3Heat the vegetable oil and salted butter together in a large skillet over medium-high heat until the butter foams and the oil shimmers, about 1–2 minutes.
4. 4Carefully place the salmon patties into the hot skillet and cook for 3–5 minutes on the first side, until golden brown and a crust forms on the bottom. Flip once and cook the second side for 3–5 minutes more, until the patties are golden brown throughout and the internal temperature reaches 145°F.
5. 5Remove the salmon burgers from the skillet and let rest on a clean plate for 1 minute.
6. 6Lightly butter the insides of the bread rolls and toast them in the same skillet over medium heat for 1–2 minutes per side, until lightly golden and warm.
7. 7Assemble each burger by placing one patty on the bottom half of each toasted bun, spreading guacamole on top of each patty, and layering a handful of spring mix greens on top. Divide evenly into 2 airtight containers while still warm, and refrigerate for up to 3 days.