Salmon Burger with Avocado-Lime Guacamole

Salmon Burger with Avocado-Lime Guacamole
Staff Writer
Salmon Burger with Avocado-Lime Guacamole
Zov Karamardian
Salmon Burger with Avocado-Lime Guacamole

Lately, I've been experimenting with a variety of new menu selections in response to the craze for high-protein foods. One of my most surprising discoveries is how well salmon works as a burger! Here, Asian flavors and fresh herbs add a bright piquancy to the salmon.

Click here to see 15 Great Salmon Recipes That Won't Make You Yawn.

6
Servings
487
Calories Per Serving
Deliver Ingredients

Notes

*Note: Do not mince the salmon in a food processor, as it tends to make the fish stringy and mushy. Instead, use a large sharp knife.

**Note: Panko are Japanese breadcrumbs found in Asian markets, natural foods stores, specialty markets, and some supermarkets. If you can't find panko, use unseasoned breadcrumbs instead.

***Note: For variation, instead of buns try round ciabatta, focaccia, round sourdough, or pita bread. Additional toppings for the salmon burger include daikon sprouts and, for color and texture, seeded and cored tomatoes cut into julienne strips.

Ingredients

For the avocado-lime guacamole

  • ripe avocados, peeled, pitted, and cubed
  • 1/2  Cup  sour cream
  • 3  Tablespoons  chopped basil
  • 3  Tablespoons  finely chopped shallots
  • 2  Tablespoons  freshly grated Parmesan
  • 2  Tablespoons  lemon juice
  • 2  Tablespoons  lime juice
  • 2  Tablespoons  minced garlic
  • serrano chile, seeded and minced
  • 1  Teaspoon  ground black pepper
  • 1  Teaspoon  salt

For the burger

  • 1 1/2  Pound  boneless skinless salmon fillet, minced by hand*
  • 1/2  Cup  mayonnaise
  • 1/4  Cup  minced shallots
  • 3  Tablespoons  coarsely chopped cilantro
  • 3  Tablespoons  finely chopped chives
  • 3  Tablespoons  finely chopped dill
  • 3  Tablespoons  minced scallions
  • 3  Tablespoons  minced lemongrass (from 1 stalk)
  • 3  Tablespoons  minced peeled ginger
  • 3  Tablespoons  thinly sliced mint leaves
  • 2  Tablespoons  fish sauce
  • 2  Tablespoons  hot chile sauce, such as Sriracha
  • 1  Tablespoon  minced garlic
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  ground black pepper
  • 1 1/2  Cup  panko**
  • 1/2  Cup  raw sesame seeds
  • 2  Tablespoons  vegetable oil, plus more as needed
  • onion hamburger buns, split***

Directions

For the avocado-lime guacamole

Using a potato masher or a large fork, coarsely mash all of the ingredients in a large bowl. Serve immediately. (Guacamole is best served immediately after it's made, but if necessary, this one can be made up to 8 hours ahead. To keep it as fresh as possible, place a piece of plastic wrap directly on the guacamole to prevent it from discoloring, then refrigerate it. Just before serving, stir the guacamole to blend.)

For the burger

Stir the first 15 ingredients in a large bowl just until blended (do not overwork the fish). Stir in 1 cup of the panko. Form the salmon mixture into six 4½-inch-diameter patties that are ½-inch thick. Cover and refrigerate for at least 2 hours or up to 1 day. 

Then, stir the sesame seeds with the remaining panko in a shallow bowl. Generously coat the patties with the sesame mixture. Heat 2 tablespoons vegetable oil on a large nonstick griddle over medium-high heat.

Working in batches, grill the patties until golden brown on the outside and just cooked through, about 3 minutes per side, adding more oil to the griddle as needed.

Generously spread the avocado-lime guacamole over the bun bottoms. Place the salmon patties on the bun bottoms. Top with desired toppings and the bun tops, and serve.

Nutritional Facts

Total Fat
30g
43%
Sugar
3g
3%
Saturated Fat
11g
46%
Cholesterol
151mg
50%
Carbohydrate, by difference
12g
9%
Protein
43g
93%
Vitamin A, RAE
69µg
10%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
109mg
11%
Choline, total
132mg
31%
Fiber, total dietary
1g
4%
Fluoride, F
3µg
0%
Folate, total
32µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
62mg
19%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
473mg
68%
Selenium, Se
50µg
91%
Sodium, Na
1293mg
86%
Vitamin D (D2 + D3)
1µg
7%
Water
189g
7%
Zinc, Zn
4mg
50%

Salmon Burger Shopping Tip

A fresh fish should not smell fishy or have milky, opaque eyes; it should have bright red gills, firm flesh, and fresh ocean scent.

Salmon Burger Cooking Tip

Whole fish should be stored upright in ice in the refrigerator on the bottom shelf.