Salmon Burgers with Guacamole
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Salmon Burgers With Spicy Guacamole

Servings 4
Author Tempie

Ingredients

  • For the salmon patties:
  • 2 (6 oz.) pouches of boneless skinless salmon, flaked
  • 1/3 cup finely chopped red onion
  • 2 tbsp . finely chopped fresh cilantro
  • 2 tsp . fresh lime juice
  • 1/2 tsp . ground cumin
  • 1/2 tsp . salt
  • 1/3 cup bread crumbs
  • 1 1/2 tbsp . corn starch
  • 2 egg whites , beaten
  • Spicy Guacamole:
  • 2 avocados ( or 1 if it is jumbo size)
  • 1/2 cup finely chopped red onion
  • 1 garlic clove , finely minced
  • 3 chipotle peppers from a can of chipotles in adobo , finely chopped (use less if you want it milder)
  • juice of half a lime , about 1 tbsp.
  • 2 tbsp . finely chopped fresh cilantro
  • 1/2 tsp . ground cumin
  • 1/2 tsp . salt
  • To finish the burgers:
  • 4 thin burger buns , lightly toasted
  • 16 thin slices of cucumber

Instructions

  • In a medium bowl, mix together the ingredients for the salmon patties until combined. Shape the mixture into four even sized patties and place into the fridge for thirty minutes (this helps to firm them up so they will hold together better in the pan).
  • You will need to prepare the guacamole just before cooking the patties so that it doesn't oxidize. Cut the avocados in half, remove pit, and scoop the flesh out into a bowl. Add the lime juice, and mash the avocado with a fork until smooth. Add the rest of the ingredients and mix to combine. Cove the bowl with plastic wrap while you cook the patties.
  • Heat one tablespoon of oil in a large skillet over medium heat. Add the patties and cook for about 3-5 minutes on per side, or until golden brown.
  • While the patties are cooking lightly toast the buns ( be sure to keep a close eye on them, these thin burger buns can go from just lightly toasted to tough very fast).
  • Place 4 cucumber slices on the bottom of each bun. Place the salmon patty on top. Top with guacamole and the remaining bun halves.