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
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Ingredients
- Salmon Patties
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1 pound
skinless, center-cut salmon fillet, finely chopped
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1
egg, beaten
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1.5 tablespoons
Three Crabs Brand Fish Sauce
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1 tablespoon
Tabasco
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2
cloves of garlic, minced
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1/2 tablespoon
fresh ginger, minced
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1/2 teaspoon
freshly grated lemon zest
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2 tablespoons
fresh cilantro, chopped
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1 tablespoon
fresh mint, chopped
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2 tablespoons
green onions, minced
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1 cup
breadcrumbs
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pinch
kosher salt and pepper
- Avocado Aioli
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2
avocados
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1/3 cup
greek yogurt
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2 tablespoons
chopped cilantro
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1 tablespoon
clove of garlic, minced
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1.5 tablespoons
fresh lime juice
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1
serrano chile, seeds removed and minced
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salt and pepper to taste
Directions
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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.
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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.
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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.
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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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