Salmon-Avocado Burger Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Remove any remaining skin or bones. Finely chop the salmon into small pieces (or pulse 2–3 times in a food processor for a slightly more uniform texture). Transfer to a large mixing bowl.

Combine ingredients

To the bowl with chopped salmon add panko breadcrumbs, beaten egg, chopped green onion, minced parsley, Dijon mustard, lemon juice, lemon zest, salt, and black pepper. Mix gently with a spatula or your hands until just combined—avoid overworking to keep patties tender. If mixture feels too wet, add up to 2 more tablespoons panko; if too dry, add 1 teaspoon water or another teaspoon of yogurt/mayonnaise.

Shape patties

Divide the mixture into 4 equal portions (about 4 ounces/113 g each). With lightly moistened hands, shape each portion into a patty about 3–4 inches (7–10 cm) wide and roughly 3/4 inch (2 cm) thick. Press a slight indentation in the center of each patty to help even cooking.

Chill (optional)

Place shaped patties on a plate, cover, and refrigerate for 15–30 minutes to help them set. This step helps them hold together when cooking but can be skipped if short on time.

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add patties (work in batches if necessary) and cook undisturbed for 3–4 minutes on the first side until golden brown. Carefully flip and cook 3–4 minutes on the second side until cooked through and internal temperature reaches 145°F (63°C). Cooking time may vary slightly depending on thickness. Transfer cooked patties to a plate and keep warm.

Make avocado spread

In a small bowl, scoop the avocado flesh and mash with a fork until mostly smooth but slightly chunky. Stir in Greek yogurt or mayonnaise, lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If you prefer a thinner spread, add a teaspoon of water or more lime juice.

Prepare toppings

Thinly slice the red onion if not already sliced. Rinse and spin dry the salad greens. Slice tomatoes into even rounds. If desired, toss sliced onion with a splash of vinegar and a pinch of sugar for quick pickling (let sit 10 minutes).

Toast buns

Spread a thin layer of softened butter or brush olive oil on cut sides of the buns. Toast cut-side down in a dry skillet over medium heat until golden and just crisp, about 1–2 minutes, or toast under a broiler for 30–60 seconds. Remove from heat.

Assemble burgers

Spread about 1–2 tablespoons of the avocado mixture on the bottom half of each toasted bun. Place a handful of greens on top of the spread, then a salmon patty, a slice of tomato, and some sliced red onion. Add any remaining avocado spread to the top bun if desired, then close the burger. Serve immediately with lemon wedges for squeezing over the patties.

Serving suggestions

Serve the salmon-avocado burgers warm with a simple green salad, roasted potato wedges, or sweet potato fries. Leftover patties can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet.