Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi or adding avocado to a salmon burger recipe such as this, the combination is divine!
Finding scientific evidence about why salmon and avocado is such a great combination has been elusive. I did find some opinions here on Food52. Whatever the 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 this idea’s simplicity, it wasn’t as easy to achieve as I had first expected.
But achieve it, I did. These salmon and avocado burgers were decadent, healthy, and sumptuous all at the same time.
The salmon patties
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 patty/cake recipes. It is unnecessary. Eggs as well, no need. Just salmon, part pureed, part diced, and a few aromatics.
Two more factors lift the taste of these burgers above the salmon and avocado sushi level. First, the inclusion of smoked salmon. Combining both fresh and smoked salmon delivers a much more complex flavour profile. The added smokiness turns out to be an appropriate addition to a salmon burger recipe where a bit of smokiness is expected.
The rest
Second, the honey mustard mayo. Nothing particularly groundbreaking on its own, but in combination with the salmon patties and avocado slices, magic happens!
There is one more ingredient that deserves mention. In fact, it would be criminal, not to mention the thinly sliced red onion. Such an unassuming ingredient, but you would really miss it if it wasn’t there.
Salmon burgers with avocado and honey mustard mayo
Ingredients
Salmon patties
- 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 patties
- 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.
Duck and herb spring rolls. Very special dipping sauce.
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