If you're looking for a lighter and more refreshing version of a burger, or just want to try something different from the standard beef patty, I'd definitely recommend these Salmon Burgers. This post here is courtesy of the Zov: Recipes and Memories from the Heart cookbook by Zov Karamardian. I've had this book for about a year now; Dan slipped it in my suitcase as a surprise read when I went out of town on a business trip last April. He knows I LOVE LOVE our local Zov's Bistro and thought I'd love having the book with some of her recipes. I honestly have to say that this is one of the only cookbooks I own where I truly LOVE every dish I've made from it and this was no exception (by the way, the Lentil Soup recipe alone is to die for - I make it about once a month and it reheats very well for lunch leftovers).
Salmon Burger with Avocado-Lime Guacamole (serves 6)
1 1/2 pound boneless skinless salmon fillet, minced by hand (DO NOT USE A FOOD PROCESSOR OR THE MEAT CAN GET STRINGY AND MUSHY)
1/2 C. mayonnaise (I used a light version, and it turned out just fine)
1/4 C. minced shallots
3 T. coarsely chopped fresh cilantro
3 T. finely chopped fresh chives
3 T. finely chopped fresh dill
3 T. minced lemongrass (I omitted this since I didn't have it around my house)
3 T. minced peeled fresh ginger
3 T. thinly sliced fresh mint leaves
2 T. hot chili sauce (such as Sriracha)
1 T. minced garlic
1 t. salt
1/2 t. ground black pepper
1 1/2 C. panko
1/2 C. raw sesame seeds
2 T. vegetable oil (or more if needed)
6 hamburger buns, split
Avocado-Lime Guac (I didn't follow her recipe, instead I used my own below).
1) Stir the first 15 ingredients in a large bowl just until blended (do not overwork the fish). Stir in 1 cup of panko. Form the salmon mixture into six 4.5 inch diameter patties that are 1/2 inch thick. Cover and refrigerate at least 2 hours and up to 1 day.
2) Stir the sesame seeds with the remaining 1/2 cup of panko in a shallow bowl. Generously coat the patties with the sesame mixture. Heat 2 tablespoons of 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.
3) Generously spread the Avocado-Lime Guacamole over the bun bottoms. Top with the cabbage or lettuce shreddings.
3 ripe avocados, peeled, pitted, and cubed
3 T. chopped cilantro
3 T. chopped shallots or red onion (or some combination of both)
juice from 1-2 limes (depending on how juicy the limes are, and how lime-y you like your guac)
1-2 cloves of minced garlic
dash of red pepper flakes for kick
healthy dash of black pepper and salt to taste
*mash all ingredients together until you've reached your desired consistency. I like my guac semi-smooth, but still like to have chunks of avocado in it.*