Salmon Burger Recipe
Salmon patties are super easy to make and a great healthy option for your next “burger”! When it comes to making my salmon patties, I like to place half the salmon in a food processor and then hand chop the other half. Doing it both ways adds texture and helps with binding. I typically keep the actual burger pretty simple. A little bit of salt, pepper, pank bread crumbs and chopped scallions. The reason is that I can make a batch and throw in the freezer for a later date, allowing for more topping options!
However, for this recipe, I opted for a bit of a southwest flavor for the toppings. I made a simple avocado aioli with sour cream versus mayo. It’s kind of a guacamole smear of sorts. Added crunch with a cabbage slaw but the secret weapon in this slaw are the hatch chiles. However, if hatch chiles aren’t in season or you don’t have access to any, you can easily substitute anaheim chiles. Very similar flavor.
Couple Cooking Notes: After making the salmon patties, you need to cover them and place in the fridge for at least 30 minutes. If not, you are going to end up with a mess. You need to also do this if you are going to freeze them individually.
Enjoy and Happy Cooking!
Healthy Salmon Burger with an Avocado Aioli and Hatch Chile Slaw
6
Print Recipe- 2 pounds of fresh salmon
- 1 scallion
- 2 tablespoons + more for coating later
- Salt and pepper
- 6 brioche burger buns
- Avocado Aioli
- Hatch Chile Slaw
- 2 cups of packaged cabbage cole slaw
- 2 roasted hatch chiles
- 1/4 of a small red onion, thinly sliced
- 1/2 of a red bell pepper, thinly sliced
- 1 tablespoon of rice wine vinegar
- 1 teaspoon sugar
- Couple pinches of salt
- 3 avocados
- 2 tablespoon sour cream
- 2 tablespoons chopped cilantro
- 1 lime
- 1 lemon
- 1 shallot
- Salt
- Optional: Dice serrano for heat
- Make sure all of the bones are out of the fish. Then take half of it and cut into 1 inch chunks. Place in a food processor and pulse until it's finely chopped. Remove and place in a bowl.
- Take the other half of the salmon and hand dice. You want it a little bit thicker than the one in the processor.
- Next is to finely chop the green onion. Add to the salmon mixture along with 2 tablespoons of panko bread crumbs, 1 1/2 teaspoons or a couple large pinches of kosher salt and a couple dashes of black pepper. Mix well. Form into 6 patties and place on a baking sheet. Cover with plastic and place in the fridge for 30 minutes.
- Now make the slaw and the aioli.
- If cooking right away, you'll want to heat a nonstick skillet to medium heat with some olive oil. Then you'll want to lightly coat the salmon patties with some panko bread crumbs and gently place in the skillet. Cook for about 5 minutes on each side. You still want the salmon to be a touch pink inside. When ready, smear some avocado on the bottom of the bun and top with the salmon followed with the slaw.
- Combine all of the ingredients and mix well. You'll want to sit for about 10 minutes so it still retains some crunch but the flavors are able to marry.
- Dice the avocado and place in a bowl. Cut the citrus in half and squeeze over the avocado. Lightly season with salt and then mash a bit with a fork. You still want a chunky consistency. Mix in the sour cream and the cilantro. Cover tightly over the flesh with some plastic wrap and place in the fridge until ready to use.
- It can stay in the fridge for up to 24 hours.
Nutrition
High Fiber, Pescatarian, Dairy Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free
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