We are fortunate to live in a time of wonderfully creative burger manifestations. In the vast spectrum of burger variations, this pretty pink salmon burger topped with an alluring green avocado aioli hits all the right notes on any given summer night of casual entertaining.
1 ripe Hass avocado, halved and pitted
1 small jalapeno pepper, stemmed, seeded, and minced
2 cloves garlic, minced
½ cup Hellmann’s mayonnaise
2 tablespoons freshly squeezed lime juice
2 tablespoons minced cilantro
1 ½ pounds boneless and skinless center-cut fresh salmon fillet
1 ½ tablespoons Dijon mustard
1 tablespoon Hellmann’s mayonnaise
1 tablespoon freshly squeezed lemon juice
½ teaspoon finely grated lemon zest
2 scallions, trimmed, tender white and green parts minced
1 teaspoon sea salt
2 tablespoons Gone Fishing seasoning
1 cup panko crumbs
4 English muffins, split in half with a fork and then toasted
- Make the Avocado Aioli: Scoop the avocado flesh into a food processor fitted with the steel blade, add all the other ingredients, and blend until smooth. Transfer to a bowl, cover, and refrigerate until ready to use.
- To make the Salmon Burgers: Cut the salmon fillet into 1-inch chunks, place in a plastic bag, and freeze for 20 minutes. While the salmon is in the freezer, stir together the mustard, mayonnaise, lemon juice, lemon zest, scallions, sea salt, and Gone Fishing seasoning in a medium-size mixing bowl.
- Remove the salmon from the freezer after 20 minutes and place in a food processor fitted with the steel blade. Pulse the machine on and off until the salmon has a texture similar to ground beef but is not puréed. Add the salmon and panko crumbs to the mixing bowl with the other ingredients and blend everything together until evenly combined. Form the salmon mixture into 4 patties and place on a plate or tray in the refrigerator while getting the grill ready.
- Prepare a gas or charcoal grill for cooking over medium-high heat. When the grill is hot, oil the grilling grates. Grill the salmon burgers for 3 to 4 minutes and then flip them over. Continue grilling for about another 3 minutes or until just barely cooked through in the center.
- To serve, place the salmon burgers on the toasted English muffin halves. Top each with a couple of tablespoons of the Avocado Aioli followed by a handful of the mesclun greens. Serve open-faced or top off with the other toasted English muffin halves. Serve at once.
Written by Sarah Leah Chase
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.