There’s something about a good burger that tickles the heart: a warm soft, crusty bun, a nice flavorful patty oozing with juicy goodness and that magical condiment that just brings it all together.
By Joy Zhang
There’s something about a good burger that tickles my heart: a warm soft, crusty bun, a nice flavorful patty oozing with juicy goodness and that magical condiment that just brings it all together. I’ve never really dappled with fish burgers. I mean I usually correlate a burger with a thick beef patty, the kind that melts in your mouth and makes your stomach smile on the inside but suprsingly, I found true love in a salmon burger this time.
I used this recipe I found through Food and Wine and made a couple modifications — I made the aioli yogurt based to give it a healthier touch and the results were fantastic. The best part is, you can freeze the left over patties to use for later. Just simply defrost and sear them in a pan or you can even freeze cooked patties to save a little extra time.
When fish is responsibly farm raised, it’s a great way to go as it’s a smart option to help deal with our current issues with over-fishing and usually comes at a lower price. Be sure you do your research to find a good supplier. I used some Cooper River Salmon fillets I still had frozen from the peak of Summer and do feel free to experiment with other types of flaky fish like cod or mahi.
This recipe is also a great heart-healthy option for ones that are watching their cholesterol. Fish are rich in Omega-3 oils that are important for our cardiovascular and brain health and helps lower triglycerides in our blood. Food that tastes good and heals the body? I’m diggin it.
- 1 pound skinless center-cut salmon fillet, finely chopped
- 1 egg, beaten
- 1 tablespoon Asian fish sauce (3 crabs brand)
- 1 tablespoon Tabasco
- 2 garlic cloves, minced
- 1 medium shallot, minced
- ½ tablespoon minced fresh ginger
- ½ teaspoon finely grated lemon zest
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- Kosher salt and freshly ground pepper
- 1 cup breadcrumbs or panko
- 3 hamburger buns, toasted
- Lettuce, onion, tomato, sliced for burgers
- avocado ailoi (see recipe below)
- 2 Hass avocados
- ? cup yogurt
- 2 tablespoons chopped basil
- 1 tablespoon minced garlic
- 1½ tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 seeded serrano chile or unseeded jalapeño, minced
- 1 small shallot, minced
- Salt and freshly ground pepper
- In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the egg with the fish sauce, tabasco, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, ½ teaspoon of salt and ½ teaspoon of pepper. Add the mixture to the salmon along with 1 cup of bread crumbs. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 4 burgers. Cover with plastic wrap and refrigerate for 2 hours.
- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Add salmon burgers to skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.
- Spread the Avocado Aioli on the rolls. Add the salmon burgers, top with lettuce, onion and tomato, close the sandwiches and serve.
- In a medium bowl, coarsely mash the avocados with a fork. Fold in the yogurt, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve.