Salmon Burger with Avocado Aioli

By onetwosimplecooking
June 23, 2014
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Author Notes: I'm not much of a ground meat person so I've tried looking for alternatives. If I knew fish patties were always this moist and flavorful I would've switched over a long time ago. These salmon burgers are a sure hit and was inspired from a recipe I found in Food & Wine some years ago. You can even make extra salmon patties and keep them frozen in the freezer until ready for use. onetwosimplecooking

Makes: 4

Salmon Patties

  • 1 pound skinless, center-cut salmon fillet, finely chopped
  • 1 egg, beaten
  • 1.5 tablespoons Three Crabs Brand Fish Sauce
  • 1 tablespoon Tabasco
  • 2 cloves of garlic, minced
  • 1/2 tablespoon fresh ginger, minced
  • 1/2 teaspoon freshly grated lemon zest
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 tablespoons green onions, minced
  • 1 cup breadcrumbs
  • pinch kosher salt and pepper

Avocado Aioli

  • 2 avocados
  • 1/3 cup greek yogurt
  • 2 tablespoons chopped cilantro
  • 1 tablespoon clove of garlic, minced
  • 1.5 tablespoons fresh lime juice
  • 1 serrano chile, seeds removed and minced
  • salt and pepper to taste
  1. Using a knife or food processor, chop salmon until minced. Scrape salmon into a bowl and mix with egg, fish sauce, hot sauce, garlic, ginger, lemon zest, cilantro, mint, green onion, and a pinch of salt and pepper.
  2. Add breadcrumbs and fold mixture together. Lightly oil hands to keep mixture from being sticky and make 4 patties about 4 oz each. Cover with plastic wrap and refrigerate for 2 hours.
  3. In a large skillet, heat 2 tablespoons of oil until barely smoking. Add salmon burgers to skillet and cook over moderately high heat until browned, about 4 minutes on each side. Dress burger as desired and serve with a generous dollop of avocado aioli. Patties can be made ahead and frozen for up to 6 months.
  4. Meanwhile, in a large bowl, coarsley mash avocados with a fork. Fold in yogurt, cilantro, garlic, lime juice, chile and shallot. Season with salt and pepper and serve alongside burger. Leftovers can be kept in the fridge for up to 4-5 days. Use extra aioli for a tasty sandwich spread or dip!

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