Salmon Burger With Avocado-Lime Guacamole

Name: Salmon Burger With Avocado-Lime Guacamole
Ingredients: 3 ripe avocados, peeled, pitted, and cubed; 1/2 cup sour cream; 3 tablespoon chopped basil; 3 tablespoon finely chopped shallots; 2 tablespoon freshly grated parmesan; 2 tablespoon lemon juice; 2 tablespoon lime juice; 2 tablespoon minced garlic; 1 serrano chile, seeded and minced; 1 teaspoon ground black pepper; 1 teaspoon salt; 1 1/2 pound boneless skinless salmon fillet, minced by hand*; 1/2 cup mayonnaise; 1/4 cup minced shallots; 3 tablespoon coarsely chopped cilantro; 3 tablespoon finely chopped chives; 3 tablespoon finely chopped dill; 3 tablespoon minced scallions; 3 tablespoon minced lemongrass (from 1 stalk); 3 tablespoon minced peeled ginger; 3 tablespoon thinly sliced mint leaves; 2 tablespoon fish sauce; 2 tablespoon hot chile sauce, such as sriracha; 1 tablespoon minced garlic; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 1/2 cup panko; 1/2 cup raw sesame seeds; 2 tablespoon vegetable oil, plus more as needed; 6 onion hamburger buns, split*

Zov Karamardian|May 30, 2013 12:01 pm EST

3.5 (2 ratings)

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Lately, I've been experimenting with a variety of new menu selections in response to the craze for high-protein foods. One of my most surprising discoveries is how well salmon works as a burger! Here, Asian flavors and fresh herbs add a bright piquancy to the salmon.Click here to see 15 Great Salmon Recipes That Won't Make You Yawn.

Servings

6

Ingredients

3 ripe avocados, peeled, pitted, and cubed
1/2 cup sour cream
3 tablespoon chopped basil
3 tablespoon finely chopped shallots
2 tablespoon freshly grated parmesan
2 tablespoon lemon juice
2 tablespoon lime juice
2 tablespoon minced garlic
1 serrano chile, seeded and minced
1 teaspoon ground black pepper
1 teaspoon salt
1 1/2 pound boneless skinless salmon fillet, minced by hand*
1/2 cup mayonnaise
1/4 cup minced shallots
3 tablespoon coarsely chopped cilantro
3 tablespoon finely chopped chives
3 tablespoon finely chopped dill
3 tablespoon minced scallions
3 tablespoon minced lemongrass (from 1 stalk)
3 tablespoon minced peeled ginger
3 tablespoon thinly sliced mint leaves
2 tablespoon fish sauce
2 tablespoon hot chile sauce, such as sriracha
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cup panko**
1/2 cup raw sesame seeds
2 tablespoon vegetable oil, plus more as needed
6 onion hamburger buns, split***

Directions

Using a potato masher or a large fork, coarsely mash all of the ingredients in a large bowl. Serve immediately. (Guacamole is best served immediately after it's made, but if necessary, this one can be made up to 8 hours ahead. To keep it as fresh as possible, place a piece of plastic wrap directly on the guacamole to prevent it from discoloring, then refrigerate it. Just before serving, stir the guacamole to blend.)
Stir the first 15 ingredients in a large bowl just until blended (do not overwork the fish). Stir in 1 cup of the panko. Form the salmon mixture into six 4½-inch-diameter patties that are ½-inch thick. Cover and refrigerate for at least 2 hours or up to 1 day.
Then, stir the sesame seeds with the remaining panko in a shallow bowl. Generously coat the patties with the sesame mixture. Heat 2 tablespoons vegetable oil on a large nonstick griddle over medium-high heat.
Working in batches, grill the patties until golden brown on the outside and just cooked through, about 3 minutes per side, adding more oil to the griddle as needed.
Generously spread the avocado-lime guacamole over the bun bottoms. Place the salmon patties on the bun bottoms. Top with desired toppings and the bun tops, and serve.