Salmon and avocado burgers. Honey mustard mayo.

Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi, or salmon and avocado burgers, this combination is divine!

I haven’t been able to find any scientific evidence about why this is such a great combination. I found some ideas here on Food52. But for whatever reason, it works. Search “salmon and avocado” and you will get returned a large number of results. It is a classic combination, and deservedly so. The taste and texture combination is unique.

While I generally try to keep away from classic combinations and do something different, I had this craving for a burger that delivered the same joyful satisfaction that I get from salmon and avocado sushi. Despite the simplicity of this idea, it wasn’t as easy to achieve as I first thought.

But achieve it I did. These salmon and avocado burgers were decadent, healthy, and sumptuous all at the same time. I wanted to get a bit of a bite with the salmon patties. A previous attempt had been quite soft. It was the breadcrumbs, an ingredient added to many salmon pattie/cake recipes. It is unnecessary. Eggs as well, no need. Just salmon, part pureed, part diced, and a few aromatics.

Salmon and avocado burgers. Honey mustard mayo.

Servings: people

Author: Steve Paris

Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi, or salmon and avocado burgers, this combination is divine!

Print Recipe

Ingredients

Salmon pattie

500 g salmon fillet skin on
100 g smoked salmon the cold smoked type
1/2 small red onion
2 tsp Dijon mustard
2 tsp honey the liquid honey type
1/2 tsp salt
1/2 freshly ground pepper
Vegetable oil for frying the patties

Honey mustard mayo

4 Tbsp mayonnaise preferably Kewpie
1 Tbsp Dijon mustard
1 Tbsp whole grain mustard
1 Tbsp honey the liquid honey type. I used a truffle infused honey because I like the flavour of truffles

Other ingredients

1/2 small red onion
lettuce
1 ripe avocado
1/2 lemon
4 hamburger buns

Instructions

Honey mustard mayo

Combine all ingredients then refrigerate until needed.
Salmon skin
Remove the skin from the salmon.
Cut into 5x5mm pieces.
Saute in a skillet with a bit of oil until crisp.
Drain on a paper towel and set aside.

Avocado

Remove the avocado flesh from the skin, slice into 5mm thick slices, and drizzle with lemon juice.

Salmon pattie

Dice half the salmon fillets into 5x5mm pieces.
Dice the smoked salmon into 5.5mm pieces.
Coarsely chop the other half of the salmon and the half red onion.
Put the coarsely chopped salmon, chopped red onion, mustard, and honey into a food processor and process until smooth.
Transfer the mixture to a large bowl and add the rest of the salmon and the salt and pepper, and combine.
Form into 4 burger sized patties in the freezer for at 20 minutes, or until the have become firmer and easier to handle, but not frozen.
Heat up a skillet and add the vegetable oil.
Fry in the skillet just long enough to get a golden crust, but not too long, so as to keep the salmon only just done. About 3-4 minutes per side. Internal temperatures should be in the range of 55-60 degC.