Mix ½ cup mayonnaise with 1 Tbsp of HURRICANE SRIRACHA SAUCE, cover and set in fridge until ready to serve.
Using a large knife, cut the salmon fillet in ¼-inch strips, then turn strips and cut again so you have ¼-inch cubes. Continue chopping the pieces until they’re finely minced.
Scoop into a large bowl and add 1 Tbsp HURRICANE SRIRACHA SAUCE, bread crumbs, egg, shallot, lemon zest, dill, salt and pepper. Form into 4 patties.
Heat a large non-stick skillet over medium heat and pour in 1/8-inch of oil. Once oil is hot, add the patties. Cook until salmon is just cooked through, 6-8 minutes on each side.
Remove all fish burgers to a plate and cover with foil, letting rest for 5 minutes.
Serve with buns, HURRICANE mayo and all your favorite toppings.
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