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Salmon Burger With Avocado-Lime Guacamole


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.


*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.


For the avocado-lime guacamole

  • 3 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
  • 1 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
  • 6 onion hamburger buns, split***


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.