Seafood > Salmon

Salmon Burgers with Avocado Mayo Recipe

Ingredients with Measurements:
- 1 lb. salmon fillet, skin removed
- 1/4 cup panko breadcrumbs
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 hamburger buns
- 1 avocado, pitted and mashed
- 1/4 cup mayonnaise
- 1 tbsp. lime juice
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper

Special equipment needed:
- Food processor
- Grill or skillet

Step-by-step instructions:
1. Cut the salmon fillet into chunks and pulse in a food processor until coarsely chopped.
2. In a large bowl, combine the chopped salmon, breadcrumbs, red onion, parsley, egg, Dijon mustard, lemon juice, salt, and pepper. Mix well.
3. Divide the mixture into 4 equal portions and shape into patties.
4. Heat a grill or skillet over medium-high heat. Cook the salmon burgers for 3-4 minutes per side, or until cooked through.
5. While the burgers are cooking, prepare the avocado mayo by mixing together the mashed avocado, mayonnaise, lime juice, garlic powder, salt, and pepper in a small bowl.
6. Toast the hamburger buns on the grill or in a toaster.
7. Assemble the burgers by spreading the avocado mayo on the bottom half of each bun, then placing a salmon burger on top. Add any additional toppings, such as lettuce or tomato, if desired. Top with the other half of the bun.


- Time:
Preparation time: 15 minutes
- Cooking time: 8 minutes
Temperature:
- Grill or skillet: medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 460
- Fat: 28g
- Carbohydrates: 28g
- Protein: 25g
- Fiber: 5g

Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish or seafood, such as tuna or shrimp.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of red onion, you can use shallots or green onions.
- Instead of parsley, you can use cilantro or dill.
- Instead of Dijon mustard, you can use whole grain mustard or spicy brown mustard.
- Instead of hamburger buns, you can use any type of bread or bun, such as ciabatta or brioche.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of lime juice, you can use lemon juice or vinegar.
- Instead of garlic powder, you can use fresh garlic.

Variations:
- Add some spice to the salmon burgers by adding chopped jalapeno or red pepper flakes to the mixture.
- Make a Greek-inspired version by adding feta cheese and chopped Kalamata olives to the salmon mixture.
- Make a Mediterranean-inspired version by adding chopped sun-dried tomatoes and basil to the salmon mixture.
- Make a Hawaiian-inspired version by adding chopped pineapple and teriyaki sauce to the salmon mixture.

Tips and tricks:
- Be careful not to over-process the salmon in the food processor, as it can become too mushy.
- Make sure the grill or skillet is hot before adding the salmon burgers, as this will help them cook evenly and develop a nice crust.
- Don't flip the burgers too often, as this can cause them to fall apart.
- Let the burgers rest for a few minutes before serving, as this will help them hold together better.

Storage instructions:
- Store any leftover salmon burgers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the salmon burgers, place them in a skillet over medium heat for a few minutes on each side, or until heated through.

Presentation ideas:
- Serve the salmon burgers on a platter with some fresh herbs and lemon wedges for garnish.
- Serve the burgers with a side of sweet potato fries or a salad.

Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon or lime wedges
- Sliced avocado or tomato

Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio
- A light beer, such as a pilsner or wheat beer

Suggested side dishes:
- Sweet potato fries
- Roasted vegetables
- Quinoa salad

Troubleshooting advice:
- If the salmon burgers are falling apart, try adding more breadcrumbs or chilling the mixture in the refrigerator for 30 minutes before shaping into patties.
- If the burgers are too dry, try adding a little more mayonnaise or avocado to the mayo mixture.

Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw salmon to prevent cross-contamination.

Food history:
- Salmon burgers have become a popular alternative to traditional beef burgers in recent years, as more people are looking for healthier and more sustainable protein options.

Flavor profiles:
- The salmon burgers are savory and slightly tangy, with a hint of lemon and Dijon mustard. The avocado mayo adds a creamy and slightly sweet element to the dish.

Serving suggestions:
- Serve the salmon burgers with a side of sweet potato fries or a salad for a complete meal.

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Taste: Savory, Tangy, Creamy, Zesty, Herbaceous