Salmon Burgers with Avocado Sauce
I started making these on weeknights when I wanted something filling but not too heavy, especially during warmer months.
Equipment
- Sharp knife & cutting board
- Food processor (optional)
- Mixing Bowls
- Skillet or Nonstick Pan
- Spatula
- Blender or Fork
- Measuring spoons & cups
- Toaster or Grill Pan (optional)
Ingredients
For the Salmon Burgers
- 1 lb skinless salmon fillet finely chopped or pulsed in a food processor
- 1/4 cup breadcrumbs panko or regular
- 1 egg
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh parsley or dill
- 1 garlic clove minced
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 –2 tablespoons olive oil for cooking
For the Avocado Sauce
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 small garlic clove minced
- Salt to taste
- Optional: a few dashes of hot sauce or chopped cilantro for extra flavor
For Serving
- Burger buns brioche or whole grain work great
- Lettuce leaves
- Tomato slices
- Red onion slices
Instructions
Step 1: Prep the Salmon
- If using fresh salmon, remove the skin and any pin bones.
- Chop finely with a knife, or pulse in a food processor until it resembles a coarse paste — not too smooth. You still want a bit of texture.
- Pro Tip: If pulsing in a food processor, work in short bursts to avoid overprocessing — you want small chunks, not mush.
Step 2: Mix the Burger Ingredients
- In a medium bowl, combine the chopped salmon, breadcrumbs, egg, Dijon mustard, red onion, parsley, garlic, lemon zest, lemon juice, salt, and pepper.
- Mix gently with a fork or clean hands until everything is evenly combined.
- Pro Tip: Don’t overmix — just enough to bind. Overworking it can make the patties dense.
Step 3: Shape the Patties
- Divide the mixture into 4 equal portions and shape into round patties about 3/4-inch thick.
- Place them on a plate or tray and refrigerate for at least 15–20 minutes to help them firm up.
- Pro Tip: Chilling the patties helps them hold their shape and prevents falling apart while cooking.
Step 4: Make the Avocado Sauce
- In a small bowl, mash the ripe avocado with a fork.
- Stir in Greek yogurt (or sour cream), lime juice, minced garlic, and a pinch of salt.
- Mix until creamy. Add a splash of water or olive oil to loosen if needed.
- Optional: Add hot sauce or chopped cilantro for a little kick or extra freshness.
Step 5: Cook the Salmon Burgers
- Heat 1–2 tablespoons of olive oil in a skillet over medium heat.
- Once hot, gently place the chilled patties in the skillet.
- Cook for 3–4 minutes per side, or until golden brown and cooked through. The inside should be firm and opaque.
- Pro Tip: Don’t press the patties down while cooking — it squeezes out the juices and can make them dry.
Step 6: Toast the Buns (Optional but Recommended)
- While the burgers are cooking, lightly butter the buns and toast them in a pan or toaster for a golden edge.
Step 7: Assemble and Serve
- Spread a generous layer of avocado sauce on the bottom bun.
- Add the cooked salmon patty, then layer on lettuce, tomato slices, red onion, and more sauce if you like.
- Top with the other half of the bun and serve immediately.
Notes
Nutritional Value (Per Serving):
- Calories: ~430 kcal
- Protein: 26g
- Carbohydrates: 22g
- Fat: 28g
- Fiber: 5g
- Sugar: 3g
- Omega-3s: High