Monterey Salmon Burger Recipe

Prepare salmon

Pat the chopped salmon dry with paper towels to remove excess moisture. Place in a large bowl.

Mix ingredients

Add panko breadcrumbs, beaten egg, finely minced shallot, chopped parsley, Dijon mustard, lemon zest, salt, and pepper to the bowl with salmon. Mix gently with a fork or your hands until combined but not overworked — the mixture should hold together when pressed. If too wet, add up to 1–2 tbsp more panko; if too dry, add a splash of water or an extra egg white.

Form patties

Divide the mixture into 4 equal portions (for 4 buns) and shape each into a 3/4-inch thick patty. Place patties on a tray, cover lightly, and chill in the refrigerator for 20–30 minutes to firm up (this helps them hold together during cooking).

Cook patties

Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium–medium-high heat. When the oil is shimmering, add two patties without overcrowding. Cook 3–4 minutes per side until golden brown and cooked through (internal temperature 125–130°F/52–54°C for medium-rare to medium; cook a minute longer if you prefer fully cooked). Reduce heat slightly if patties brown too quickly. Repeat with remaining oil and patties. Transfer cooked patties to a plate and keep warm tented with foil.

While patties chill (or cook), heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, for 20–30 minutes until soft and deeply golden. If onions are sticking or the pan is too dry, add a splash of water. Optionally stir in 1/2 tsp brown sugar about halfway through to deepen color and sweetness. Remove from heat and keep warm.

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, grated garlic, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning—add more lemon for brightness or more salt for seasoning. Chill until ready to assemble.

Lightly toast the buns until golden. While toasting, slice the avocado and cucumber. Season avocado and cucumber slices with a pinch of salt and pepper.

Assemble each burger: spread about 1–2 tbsp lemon aioli on the bottom bun, place a handful of mixed greens, then a salmon patty, top with 1–2 tbsp caramelized onions, a few cucumber slices, and 3–4 slices of avocado. Finish with the top bun and a lemon wedge on the side.

Serve immediately. If desired, squeeze a little fresh lemon over the patty before closing the sandwich for extra brightness.