Salmon Burgers with Avocado Aioli

Burgers get a makeover with tender salmon patties and a spicy avocado spread

I got a meat grinder attachment to my Kitchen Aid stand mixer for Christmas with the intention of making my own specialty burgers and sausage. It's easy to buy some ground meat at the grocery store but having a meat grinder makes it possible to freshly grind up any protein out there. I tried it with salmon a few days ago and it was so easy! The salmon patties are light and tender and pair well with the super flavorful and slightly spicy avocado aioli. The salmon is the star, so I just like to keep the toppings simple with just a handful of baby greens, thinly sliced red onion, and a toasted whole wheat bun. It's a healthful spin on a typical beef burger and makes a nice alternative for guests at your next barbecue.

*I'm aware that most people don't have a meat grinder at home, so the salmon can also be finely chopped by hand or lightly pulsed in the food processor to achieve a similar texture. Just don't grind the salmon into a paste - it should still have some texture to it.


Related Recipes:
- Lamb Burgers with Blue Cheese & Balsamic Onions
- Salmon Cakes with Yogurt Sauce
- Turkey Burgers with Green Apple & Brie


Ground Salmon Burgers with Avocado Aioli:
For Aioli

• Scoop the flesh from 1 very ripe avocado into a blender or food processor.
• Add in 1 de-seeded, chopped serrano pepper, scant 1/4 c. mayonnaise, the juice of 1/2 lime, 2 minced garlic cloves, and 2 tbsp. chopped fresh cilantro.
• Puree the aioli until smooth and check for seasoning and balance. Set aside.*

For Burgers

• Chill 1 lb. boneless, skinless salmon fillet in the freezer for 20 minutes.
• Pass the salmon through a meat grinder in the coarse setting.**
• Season the ground salmon with 1-1 1/2 tbsp. kosher salt, 2 tbsp. minced chives, and pepper.
• Divide the salmon mixture into thirds and form into patties. Lightly brush with olive oil.
• Cook the salmon on a hot grill or grill pan for 3-4 minutes, then flip and cook for another two minutes.
• To assemble, spread some of the aioli on the bottoms of toasted burger buns, then top with the salmon patties.
• Top each burger with a handful of baby greens and a few thin slices of red onion. 
• Place the top bun on each burger and serve.

Serves three

*Aioli can be made several hours in advance and stored in the fridge until serving.

**If you don't have a meat grinder, you can also finely chop the salmon by hand or pulse in a food processor until ground.