Look, you can do whatever you want, but you probably don't want to eat a burger every day of the summer—just because it would get boring after a while (it is possible to have too much of a good thing). Which is why we're grateful for these salmon burgers: They're delicate without falling apart all over your grill or grill pan, and bright with a serrano-spiced avocado aioli. Top each patty with a tuft of greens or tangle of cabbage slaw and you're in business. And they come together just as quickly as a beef burger does, which means you can have them for dinner tonight.
1/2 red onion, thinly sliced (soak in cold water for a few minutes to cut the bite)
Bunch of chives, minced
3 burger buns
Mixed greens to serve, but feel free to top with whatever you want
1 ripe avocado
1/2 lime, juiced
1 serrano pepper, de-seeded and chopped
2 tablespoons fresh cilantro
We're assuming you already have salt, black pepper, 2 garlic cloves, and mayonnaise, but if not, add them to your list too!
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The Game Plan
About 35 minutes before dinner, cut the salmon into chunks and chill in the freezer for about 20 minutes. While the salmon is chilling, make the avocado aioli: Blend the avocado flesh with a scant 1/4 cup mayonnaise, lime juice, chopped garlic, serrano pepper, and cilantro until smooth.
10 minutes before dinner, grind the salmon on the coarse setting of a meat grinder (or pulse in the food processor until finely chopped) and season with salt, pepper, and chives. Shape the salmon into 3 equally sized patties and brush both sides of each patty with canola oil. Preheat your grill or grill pan to high, and grill the patties for 3 to 4 minutes on one side. Flip, and cook the other side for 2 minutes.
To serve, spread aioli on both sides of the bun and layer with the salmon patty, mixed greens, and onions.