Salmon Burgers with Avocado Mayonnaise

No one will miss the beef. For the Burgers:
  • 1 lb salmon filets, skin and pin bones removed, rinsed and patted dry
  • 1 bunch (8 to 10) scallions, white and light green parts
  • 1 generous handful of parsley
  • 1 tbsp Worcestershire sauce
  • 2 to 3 tbsp Canola or other mild flavored oil

Place parsley in a food processor and chop fine. Add scallions and chop fine. Add salmon filets one at a time and process until consistency of hamburger. Add Worcestershire and process for a second or two to mix. Form into four patties about an inch thick.

Heat oil in a skillet over medium heat. When hot, add salmon burgers and cook until medium golden on both sides. This will take anywhere from about 3 to 6 minutes per side. Alternatively these can be cooked on an indoor or outdoor grill.

For the Avocado Mayonnaise:
  • 1 ripe avocado
  • Juice of one lime
  • Canola or other mild flavored oil
  • Salt and Tabasco sauce to taste

Peel and pit the avocado and place flesh in a small mixing bowl. Mash with a potato masher or the back of a wooden spoon until you have a thick paste. Add the lime juice and mix thoroughly. Add about a teaspoon of the oil and mix. At this point the mixture should be thick but you should be able to begin whisking it. Whisk adding oil a teaspoon at a time until you reach the consistency of mayonnaise. This could take as little as two teaspoons of oil or as many as six or so, depending on the size and ripeness of your avocado and how thick you like your mayonnaise. Don’t worry if there are lumps in it, they add nice texture. If you prefer a perfectly smooth sauce you can whisk for a much longer time or you can do the whole thing in a food processor, but be careful not to over-process. When you have your consistency, add the salt and Tabasco to taste. Leftover mayonnaise will keep in the refrigerator for about three days.

You can serve these any way you like to serve burgers. Our favorite is to serve them on toasted English muffins with a slice of tomato and a tuft of alfalfa sprouts.

  • Yields: 4 servings
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