Salmon Burger With Avocado Aioli

  1. 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.
  2. 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.
  3. 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. rnDress burger as desired and serve with a generous dollop of avocado aioli. Patties can be made ahead and frozen for up to 6 months.
  4. 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!

salmon patties, center, egg, three, tabasco, garlic, fresh ginger, freshly grated lemon zest, fresh cilantro, fresh mint, green onions, breadcrumbs, kosher salt, avocado aioli, avocados, greek yogurt, cilantro, clove of garlic, lime juice, serrano chile, salt

Taken from food52.com/recipes/29123-salmon-burger-with-avocado-aioli (may not work)

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