Cilantro-Lime Salmon Burgers
Fresh salmon burgers topped with a creamy-cool avocado mayo. The burgers have some zing thanks to some fresh lime zest and chopped cilantro and they take about 30 minutes start to finish. These are a great way to switch up burger night!
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Servings: 4 burgers
Ingredients
For the Avocado Mayo
- 1 tablespoon mayonnaise
- 1 teaspoon chopped cilantro
- juice of 1 small lime
- 1/2 teaspoon kosher salt
- 1 small avocado pitted, peeled and cubed
For the Burgers
- 1 pound salmon fillet skin removed and finely chopped (see note)
- 1 large egg
- 1/2 teaspoon kosher salt
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped cilantro
- 1 teaspoon lime zest
- 2 teaspoons olive oil
- 4 hamburger buns see note
- green leaf lettuce
Instructions
- Make the avocado mayo: In a small bowl, combine the mayonnaise, cilantro, lime juice, salt, and avocado until smooth. Place the bowl in the refrigerator while you make the burgers.
- Make the burgers: Combine the salmon, egg, salt, flour, cilantro, and lime zest in a medium-sized bowl. Form the mixture into four burger patties. In a 10-inch non-stick skillet, heat the olive oil over medium heat. Cook the patties for 2 to 3 minutes on each side.
- To serve, place some torn green leaf lettuce on the hamburger buns. Top with the burgers and the avocado mayo.
Notes
When you prep the salmon, first remove the skin by detaching it from the meat with your knife (or ask your seafood person to do this for you when you buy it). To finely chop the salmon, either use your knife or you can chop the salmon in a food processor.
I used Pepperidge Farm Hamburger Buns with Sesame Seeds. Depending on the brand you use you will need to adjust the nutrition estimates.
Nutrition Estimate
Serving: 1burger | Calories: 427kcal | Carbohydrates: 32.2g | Protein: 27.9g | Fat: 18.9g | Saturated Fat: 3.3g | Polyunsaturated Fat: 13.1g | Cholesterol: 106.4mg | Sodium: 916.2mg | Fiber: 4.3g | Sugar: 4.3g
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