Salmon Burgers with Avocado Ranch
Salmon is native to the Pacific Northwest, and we love eating our way through all the variations, especially when we can stretch it by making these mustard, shallot and HVR-seasoned patties recipe. Top them however you’d like, though we recommend a creamy smashed avocado ranch, which brings the flavors together perfectly.
Ingredients (11)
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skinless, boneless salmon, cut into large chunks 1½ pounds
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Dijon mustard 2 teaspoons
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shallots, peeled and coarsely chopped 2
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panko crumbs ½ cup
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kosher salt and ground black pepper, to taste
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butter 2 tablespoons
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ripe avocado ½
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brioche or potato burger buns 4
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lettuce, for garnish
Steps (4)
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1
Place a quarter of the salmon into a food processor with the mustard and puree until the mixture becomes a paste. Add the rest of the salmon, the shallots, panko crumbs and ranch seasoning mix and pulse until everything is well combined. Take care not to overmix; the smallest pieces of salmon should be about the size of a pea.
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2
Turn mixture out into a bowl and season with a bit of salt and pepper. Shape into four burgers and refrigerate for at least 15 minutes, up to a few hours.
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3
Place the butter in a 12-inch nonstick skillet set over medium-high heat. When the butter stops foaming, cook burgers for 2–3 minutes per side, turning once. Take care not to overcook.
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4
In a small mixing bowl, mash avocado and stir with the Ranch dressing. Place a burger on the bottom of each of four buns, and top with lettuce. Spread the other halves with the ranch avocado mixture and place on top to close the burgers. Serve immediately.
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