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!
1Tbsphoneythe liquid honey type. I used a truffle infused honey because I like the flavour of truffles
Other ingredients
1/2small red onion
lettuce
1ripe avocado
1/2lemon
4hamburger 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.