The Salmon Salsa Burger
A light salmon burger is always a nice alternative to beef. We serve this with avocado salsa and spicy hoisin mayonnaise. You can also swap in chicken meat for salmon or even use store-bought burger patties.
Recipe - Gourmet Garage Corporate
The Salmon Salsa Burger
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
Extra-virgin olive oil
4 slices of cheddar cheese
4 burger buns
Lettuce
For the spicy Hoisin mayonnaise:
4 tbsp. mayonnaise
4 tbsp. hoisin sauce
2 tsp. sriracha sauce
For the burgers:
1.3 lb. fresh skinless salmon fillets, roughly chopped
2 tbsp. fish sauce
2 tbsp. Worcestershire sauce
10 tbsp. breadcrumbs
2 tsp. grated ginger
For the avocado salsa:
2 avocados, pits and skins removed, diced 1 cucumber, diced
1 red onion, finely diced
Juice of 1 lime
2 tbsp. fresh cilantro
roughly chopped Sea salt
Directions
- Combine the mayonnaise, hoisin and sriracha together in a small bowl and set aside.
- Put the chopped salmon into a food processor and mince them up. Don’t overmix into a paste!
- Add all the other burger ingredients and pulse into a mixture that’s coarse but has structure. Again, be careful to not overmix.
- Shape the mixture into 4 burger patties then cover them and refrigerate until needed.
- To make the avocado salsa, combine all the ingredients together and season to taste. If you like it spicy, add some chili flakes.
- Heat a small amount of oil in a frying pan over a medium-high heat. Fry the patties until they’re golden brown, ±10 minutes. Flip them over a few times while cooking. Add a slice of cheese on each patty for the couple of minutes.
- Spread the burger buns with the spicy hoisin mayonnaise. Place the warm salmon patties in the buns and top with avocado salsa and lettuce. Serve with extra avocado salsa and spicy hoisin mayonnaise on the side.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Frantoia Extra Virgin Olive Oil, 33.8 fl oz
$39.99$1.18/fl oz
Cabot Extra Sharp Cheddar Cheese
$11.99/lb$11.99/lb
Bowl & Basket Brioche Seeded Hamburger Buns, 10.6 oz
$4.99$0.47/oz
Fresh Green Leaf Lettuce, each
$3.99
Not Available
Hellmann's Light Mayonnaise Light Mayo 30 oz
$11.99$0.40/oz
Ka-Me Hoisin Sauce, 8.0 oz
$5.99$0.75/oz
Roland Sriracha Chili Sauce, 17 oz
$6.99$0.41/oz
Not Available
Fresh Made Cajun Salmon Fillet
$13.19 avg/ea$14.99/lb
Thai Kitchen Premium Fish Sauce, 6.76 fl oz
$7.69$1.14/fl oz
Lea & Perrins The Original Worcestershire Sauce, 10 fl oz
$6.99$0.02/ml
4C Plain Bread Crumbs, 15 oz
$3.49$0.23/oz
Not Available
Not Available
Wholly Avocado Diced Avocado, 4 oz, 2 count
$4.99$0.62/oz
Fresh Red Onion
$1.56 avg/ea$2.49/lb
Fresh Limes, 2 lb bag
$6.99
Organic Cilantro, 1 each
$2.99
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
Directions
- Combine the mayonnaise, hoisin and sriracha together in a small bowl and set aside.
- Put the chopped salmon into a food processor and mince them up. Don’t overmix into a paste!
- Add all the other burger ingredients and pulse into a mixture that’s coarse but has structure. Again, be careful to not overmix.
- Shape the mixture into 4 burger patties then cover them and refrigerate until needed.
- To make the avocado salsa, combine all the ingredients together and season to taste. If you like it spicy, add some chili flakes.
- Heat a small amount of oil in a frying pan over a medium-high heat. Fry the patties until they’re golden brown, ±10 minutes. Flip them over a few times while cooking. Add a slice of cheese on each patty for the couple of minutes.
- Spread the burger buns with the spicy hoisin mayonnaise. Place the warm salmon patties in the buns and top with avocado salsa and lettuce. Serve with extra avocado salsa and spicy hoisin mayonnaise on the side.