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Blackened Salmon Burgers with Avocado-Lime Mayo Recipe

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4.1 from 14 reviews

Delicious and flavorful Blackened Salmon Burgers paired with a creamy avocado-lime mayo, perfect for a quick and healthy meal. These salmon burgers are seasoned with a robust blend of spices, pan-seared to perfection, and served on toasted potato buns with fresh toppings.

Ingredients

Avocado-Lime Mayo

  • 1/3 cup mayonnaise
  • 1/2 teaspoon kosher salt, plus more to taste
  • Grated zest and juice of 1 large lime
  • 1 large avocado

Spice Mix and Burgers

  • 1 tablespoon kosher salt
  • 4 teaspoons sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper

Burger Mix and Additional Ingredients

  • Cooking spray
  • 2 pounds skinless salmon fillets, cut into 1-inch chunks
  • 3 tablespoons mayonnaise
  • 1/2 cup panko breadcrumbs
  • 4 scallions, sliced
  • 1/4 cup vegetable oil
  • 6 potato hamburger buns, split
  • Sliced tomatoes, sliced red onion, and lettuce leaves, for topping
  • Potato chips, for serving

Instructions

  1. Prepare Avocado-Lime Mayo: Puree the mayonnaise, 1/2 teaspoon kosher salt, lime zest and juice, and the avocado in a food processor until smooth. Taste and adjust salt if needed. Transfer to a bowl, cover with plastic wrap, and refrigerate until serving. Wipe out the food processor for next use.
  2. Make the Spice Mix: In a bowl, combine 1 tablespoon kosher salt, sweet paprika, garlic powder, onion powder, dried oregano, black pepper, and cayenne pepper. Set aside.
  3. Prepare Salmon Mixture: Preheat the oven to 350˚F and line a baking sheet with parchment paper; spray it with cooking spray. Pulse half of the salmon chunks in the food processor until chopped into small pieces, then transfer to a large bowl. Add the remaining salmon chunks and 3 tablespoons mayonnaise to the food processor and blend until mostly smooth. Add this mixture to the chopped salmon along with the panko breadcrumbs, sliced scallions, and half of the prepared spice mix. Mix everything thoroughly to combine.
  4. Form Patties and Toast Buns: Shape the salmon mixture into six 4-inch diameter patties on the prepared baking sheet. Sprinkle the remaining spice mix evenly over both sides of the patties. Place the split potato buns cut-side up on a separate baking sheet and bake both sheets in the oven for 5 minutes, until buns are toasted.
  5. Cook Salmon Patties: Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Add three salmon patties and cook for 3 to 4 minutes per side, until nicely browned and cooked through. Wipe out the skillet and repeat with the remaining 2 tablespoons oil and remaining patties.
  6. Assemble and Serve: Place the cooked salmon patties on the toasted buns. Spread the avocado-lime mayo on each bun, then top with sliced tomatoes, red onion, and lettuce leaves. Serve the burgers alongside potato chips for a satisfying meal.

Notes

  • Use fresh salmon for best flavor and texture.
  • Adjust cayenne pepper to control the heat level of the spice mix.
  • Make the avocado-lime mayo ahead to let flavors meld and for ease at serving time.
  • Cast-iron skillet enhances browning but any heavy skillet will work.
  • Toast buns in the oven for a crisp texture that holds up to the moist salmon patties.
  • Serve with potato chips or a side salad for a complete meal.

Find it online: https://lauracooks.com/blackened-salmon-burgers-with-avocado-lime-mayo-recipe/