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: 4 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.

Putting it together

• Split and toast the buns.
• Smear some mayo on the top and bottom pieces of the buns
• Put lettuce, salmon pattie, avocado, and salmon skin on the lower bun pieces.
• Top with the top of the bun and we are good to go.