• 8 slices good-quality bacon
  • 1 cup regular or vegan mayo
  • ¼ cup finely chopped chives
  • 2 tablespoons tamari or teriyaki sauce
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons sriracha or ½ tsp. wasabi
  • Sea salt and black pepper, or seafood seasoning blend
  • 4 6 ounces skinless salmon fillets, cut into chunks
  • 2 cloves garlic, grated or pasted
  • 2 scallions, chopped
  • A few shiso leaves or a small handful cilantro leaves
  • A handful gluten free breadcrumbs
  • 1 tablespoon vegetable oil
  • 4 large lettuce leaves for wrapping
  • Lettuce, tomato and red onion, for topping


  1. Preheat the oven to 375 degrees . Bake the bacon on a broiler pan or rack-lined rimmed baking sheet until crisp, 18 to 20 minutes.

  2. Meanwhile, in a bowl, mix the mayo, chives, tamari, ketchup, relish, sriracha, sea salt and black pepper (or seafood seasoning blend).

  3. Using a food processor, pulse the salmon until finely-chopped; transfer to a bowl. Add 1/4 cup of the special sauce, the ginger, garlic, scallions, shiso and cracker crumbs; season with sea salt and black pepper (or seafood seasoning blend). Form into four 1-inch-thick patties.
  4. In a large skillet or griddle pan, heat the oil. Add the patties and cook, turning once, for 10 minutes for medium-rare.

  5. Place the burgers on the lettuce leavesand top with the bacon, lettuce, tomato and onion. Spread the roll tops with the remaining special sauce and place on the burgers.