Salmon Burgers with Avocado Aioli

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.

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.

7. ---

   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 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Joy Zhang
• Total Time: 34 minutes
• Yield: Serves 4
• Diet: Omnivore, Pescatarian

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Description

Juicy salmon patties get a flavor boost from Asian-inspired seasonings. Creamy avocado aioli ties it all together for a perfect burger.

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) skinless center-cut salmon fillet, finely chopped
• 1 egg, beaten
• 1 tbsp (15 ml) Asian fish sauce (3 crabs brand)
• 1 tbsp (15 ml) Tabasco
• 2 garlic cloves, minced
• 1 medium shallot, minced
• 0.5 tbsp (7 ml) minced fresh ginger
• 0.5 tsp finely grated lemon zest
• 2 tbsp (30 ml) chopped cilantro
• 1 tbsp (15 ml) chopped mint
• Kosher salt and freshly ground pepper
• 1 cups (237 ml) breadcrumbs or panko
• 3 hamburger buns, toasted
• Lettuce, onion, tomato, sliced for burgers
• 2 Hass avocados
• 0.25 cups (60 ml) yogurt
• 2 tbsp (30 ml) chopped basil
• 1 tbsp (15 ml) minced garlic
• 1.5 tbsp (22 ml) fresh lemon juice
• 1 tbsp (15 ml) 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 (approximately 350°F/177°C). 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

• For optimal flavor, allow the salmon burger mixture to refrigerate for at least 2 hours to allow the flavors to meld.
• If you don’t have panko breadcrumbs, regular breadcrumbs work well; just note that the texture might be slightly less crisp.
• To make the aioli ahead of time, store it in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 burger
• Calories: 500
• Sugar: 5
• Sodium: 600
• Fat: 30
• Saturated Fat: 8
• Unsaturated Fat: 20
• Carbohydrates: 40
• Fiber: 5
• Protein: 35
• Cholesterol: 150

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