BLOG

SALMON BURGER WITH AVOCADO AIOLI

I'm not much of a ground meat person so I've tried looking for alternatives. If I knew fish patties were always this moist and flavorful I would've switched over a long time ago. These salmon burgers are a sure hit -- you can even make extra salmon patties and keep them frozen in the freezer until ready for use. 

1347854721000-1.jpeg

SALMON PATTIES

  • 1 pound skinless center-cut salmon fillet, finely chopped
  • 1 egg, beaten
  • 1 tablespoon Asian fish sauce (3 crabs brand)
  • 1 tablespoon Tabasco
  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • ½ tablespoon minced fresh ginger
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint
  • Kosher salt and freshly ground pepper
  • 1 cup breadcrumbs or panko

  • 3 hamburger buns, toasted
  • Lettuce, onion, tomato, sliced for burgers


In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the egg with the fish sauce, tabasco, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, ½ teaspoon of salt and ½ teaspoon of pepper. Add the mixture to the salmon along with 1 cup of bread crumbs. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 4 burgers.

Cover with plastic wrap and refrigerate for 2 hours.

In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Add salmon burgers to skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.

Dress burger as desired and serve with a generous dollop of avocado aioli.  

AVOCADO AIOLI

  • 2 Hass avocados
  • ⅓ cup yogurt
  • 2 tablespoons chopped basil
  • 1 tablespoon minced garlic
  • 1½ tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 seeded serrano chile or unseeded jalapeño, minced
  • 1 small shallot, minced
  • Salt and freshly ground pepper

In a medium bowl or glass tupperware container, coarsely mash the avocados with a fork. Fold in the yogurt, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve

Leftovers can be kept in the fridge for up to 3-4 days. Use extras for a tasty sandwich spread or dip! 

1347854829000.jpeg

Store any leftover patties in the freezer in a large storage bag. Frozen patties can be kept for up to 5 months. Leftover patties can be broken up and thrown on a salad!  


Show us your creations on our Instagram, FB and Twitter page -- we’d love to see what you guys come up with! Just use #onetwosimplecooking to follow along. And be sure to subscribe to our 1-2 Simple Cooking YouTube channel to stay up to date on our recipes and tips!