These salmon burgers, made with salmon, scallions, salt, and pepper—no fancy fillers—and topped with pickled shallots, avocado, and Sriracha mayo are healthy, easy, and guaranteed to satisfy your burger craving.
Craving a burger (always?!) but also sorta wanting some measure of healthiness? Here’s our solution. Homemade salmon burgers topped with pickled shallots, sliced avocado, and a shmear of Sriracha mayo. Craving satisfied. No resolutions broken.–Angie Zoobkoff
- Quick Glance
- 15 M
- 30 M
- Serves 4
- 1 shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1 pound boneless skinless salmon, cut into large chunks
- 1 scallions (white and green parts), finely chopped
- Sea salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons mayonnaise
- 2 teaspoons Sriracha
- 4 brioche burger buns or homemade burger buns, split and lightly toasted
- 1 small avocado, peeled, pitted, and sliced
- 1. In a small bowl, combine the shallot and vinegar and let it rest, tossing occasionally, for at least 10 minutes.
- 2. Meanwhile, in a food processor, pulse the salmon, scallion, and 1/4 teaspoon each salt and pepper until it’s broken into small chunks but not pureed into mush. Firmly press the mixture together to form into 4 thick burgers.
- 3. Heat a large skillet over medium-high heat. Add the oil and then fry the burgers, using a thin metal spatula to carefully flip them just once after they turn crusty and golden on one side, 3 to 5 minutes. And then cook until golden on the other side and cooked through, 3 to 5 minutes more.
- 4. While the burgers cook, in a small bowl, combine the mayonnaise and Sriracha and spread it on the buns.
- 5. Slip a thin metal spatula between the burgers and skillet and gently slide them on the bottom buns. The burgers are delicate and can fall apart, so use care. Top with avocado, shallots, and the top buns.