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
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.
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.
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.
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!