It’s burger season, y’all! As the temperatures climb and the days grow longer, dinnertime reclaims its significance in this household. More sunlight means more time to enjoy the outdoors, and with that comes more convivial gatherings. Well, that is at least until July when we Austinites wonder if we are indeed deranged to continue living here. (Don’t worry, these preposterous, heat-induced thoughts fade at the first drop of a leaf come September.) But no matter how hot our summers get, grilling is always a central part of outdoor entertainment.
This summer, I am determined not to fall into the same old burgers-grilled-chicken-corn-on-the-cob grilling rut. (Yes, even I do that!) So, I’ll start it off with this succulent salmon burger with avocado aioli. Holy smokes these are good! And they’re healthier, richer, and dare I say juicier than your standard cheeseburgers. Top with a colossal dollop of homemade avocado aïoli that literally floats across your palate like a cloud, some red onion, fresh greens, and a bun if you’re feelin’ it and you are set for summer. ¡Buen provecho everybody!
- 1 pound fresh salmon, sliced off the skin and torn apart into small pieces with hands
- 3 scallions, chopped
- a small handful fresh dill, finely chopped (about 1 Tbs)
- 1 squeeze of lemon
- 1 teaspoon lemon zest
- 1 Tablespoon whole grain mustard
- ½ cup panko bread crumbs
- ~2 tablespoons olive oil (if pan frying)
- Combine all ingredients (minus olive oil) with hands and form 4 equal-sized patties. Refrigerate for at least 30 minutes or up to overnight. Meanwhile, make the avocado aïoli. After that is finished, you can either pan fry or grill the burgers.
- To pan fry: Heat a large, nonstick skillet with olive oil over medium heat and cook for about 2 minutes on each side. These really stick so make sure the pan is completely coated in oil! Heat/toast buns (if using) and serve with avocado aïoli, red onion slices, and lettuce.
- To grill: spray the whole grill with non-stick cooking spray (most important step!) and grill for about 3 minutes on each side over medium heat
- 1 clove garlic, mashed into a paste
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 teaspoon dijon mustard
- 1 egg yolk
- ¼ cup extra virgin olive oil
- 3 tablespoons safflower or canola oil
- 1 large, ripe hass avocado, mashed
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- Easy way: You can make this recipe 3 times easier simply by using about ¼ cup store-bought mayonnaise (or vegenaise) in place of the egg yolk and oil. I just prefer the taste of homemade sometimes!
- Traditional way: Using a mortar and pestle, garlic press, or back of a knife, mash the garlic clove into a paste. In a bowl, whisk together egg yolk, lemon and lime juices, and mustard. Combine oil and very slowly add it into the egg mixture, a few drops at a time whisking vigorously as you go. Continue this until all oil is emulsified. Add mashed avocado, cayenne, and salt and pepper to taste!
I love a good salmon burger! I’ll definitely have to try this one out.