Salmon Burgers with Avocado Aioli

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.

Having said that, I never really liked salmon burgers before. I often found them to be uninspiring, falling apart, too dry or too wet – and generally quite boring. 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 surprisingly, I found true love in a salmon burger this time. This recipe really addresses all my previous negative opinions about salmon burgers.

I made the aioli yogurt based to give it a fresh 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.

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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, and don’t be afraid 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.

Step by Step Guide to Making Salmon Burgers with Avocado Aioli

1. Prepare the Salmon: In a food processor, pulse the chopped salmon until minced (about 10 times). Transfer to a bowl.

2. ---

   Mix Flavorings: In another bowl, combine egg, fish sauce, Tabasco, garlic, shallot, ginger, lemon zest, cilantro, mint, salt, and pepper. Mix well.

3. ---

   Combine with Salmon: Add the egg mixture and breadcrumbs to the salmon. Fold together with a spatula until well mixed.

4. ---

   Form Burgers: With oiled hands, shape the mixture into 4 burgers. Cover and refrigerate for 2 hours.

5. ---

   Cook Burgers: Heat oil in a nonstick skillet over medium-high heat. Add burgers, cooking each side for about 3.5 minutes until browned but barely cooked in the center.

6. ---

   Make Avocado Aioli: Mash avocados in a bowl. Fold in yogurt, basil, garlic, lemon juice, lime juice, chile, and shallot. Season with salt and pepper.

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   Assemble and Serve: Spread aioli on toasted buns. Place a salmon burger on each, top with lettuce, onion, and tomato, and serve.

Recipe Notes

• Ensure salmon is finely chopped for the right texture.
• Refrigerating the burgers helps them hold their shape while cooking.
• Adjust spiciness in aioli according to taste.

Salmon Burgers with Avocado Aioli

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5 from 4 reviews

• Author: Joy Zhang
• Total Time: 40 minutes plus chilling time
• Yield: 3-4 servings 1x

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Description

A warm soft, crusty bun, a nice flavorful patty oozing with juicy goodness and that magical condiment that just brings it all together.

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Ingredients

Units USM Scale 1x2x3x

• 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
• 1/2 tablespoon minced fresh ginger
• 1/2 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

For the Avocado Aioli:

• 2 Hass avocados
• 1/4 cup yogurt
• 2 tablespoons chopped basil
• 1 tablespoon minced garlic
• 1 1/2 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

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Instructions

1. Prepare the Salmon: In a food processor, pulse the chopped salmon until minced (about 10 times). Transfer to a bowl.
2. Mix Flavorings: In another bowl, combine egg, fish sauce, Tabasco, garlic, shallot, ginger, lemon zest, cilantro, mint, salt, and pepper. Mix well.
3. Combine with Salmon: Add the egg mixture and breadcrumbs to the salmon. Fold together with a spatula until well mixed.
4. Form Burgers: With oiled hands, shape the mixture into 4 burgers. Cover and refrigerate for 2 hours.
5. Cook Burgers: Heat oil in a nonstick skillet over medium-high heat. Add burgers, cooking each side for about 3.5 minutes until browned but barely cooked in the center.
6. Make Avocado Aioli: Mash avocados in a bowl. Fold in yogurt, basil, garlic, lemon juice, lime juice, chile, and shallot. Season with salt and pepper.
7. Assemble and Serve: Spread aioli on toasted buns. Place a salmon burger on each, top with lettuce, onion, and tomato, and serve.

Notes

• Ensure salmon is finely chopped for the right texture.
• Refrigerating the burgers helps them hold their shape while cooking.
• Adjust spiciness in aioli according to taste.

• Prep Time: 30 mins
• Cook Time: 10 mins
• Category: Main Course
• Method: Pan Frying
• Cuisine: Asian Amerian