This flavorful salmon patty is a light alternative to a beef burger. The avocado aioli is based off of a recipe from Marcella Valladolid, and adds a bit of heat to the burger, along with extra richness. I prepare my salmon in a meat grinder on the coarse setting, so it has a texture similar to ground beef. If you don't have a meat grinder at home, you can finely chop the salmon by hand, or pulse it very lightly in a food processor. Make sure you don't grind it into a paste! —Kitchen Sink Diaries
Test Kitchen Notes
I liked this recipe a lot. The extra fat from the avocado aioli kept the patty nice and moist, and the addition of red onion gave the whole thing some crunch. I would recommend adding a step to run the raw onion under cold water for a few minutes to mellow it out. I cooked the burger on an outdoor grill, and it worked perfectly. Overall, this recipe has good flavor, and is a great option for those who don't eat red meat. —Steve301
boneless, skinless salmon fillet
freshly ground black pepper
red onion, thinly sliced
burger buns, toasted
Avocado aioli, recipe below
Canola oil, for brushing
very ripe avocado
serrano pepper, de-seeded and chopped
scant cup mayonnaise
garlic cloves, peeled and chopped
In This Recipe
Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder.
Season the ground salmon with salt, pepper, and chives, then mix to combine. Form the salmon into 3 equal-sized patties and lightly brush them with canola oil.
Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes.
To assemble the burgers, spread some of the avocado aioli on the bottom bun, then top with a patty, a few slices of red onion, a handful of greens, and the top bun.
Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth.
Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.