1 lb fresh salmon fillets, skin removed and finely chopped
1/4 cup panko breadcrumbs
1 egg, lightly beaten
2 tbsp Dijon mustard
2 green onions, finely chopped
1 tbsp fresh dill, choppedZest of 1 lemon
Salt and pepper to taste
1 tbsp olive oil (for grilling)
For the avocado salsa:
1 ripe avocado, diced
1/2 cup cherry tomatoes, quartered
1/4 red onion, finely diced
1 tbsp fresh coriander, chopped
Juice of 1 lime
Salt and pepper to taste
For serving:
4 burger buns
Lettuce leaves
Sliced red onion (optional)
Instructions
1. In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, egg, Dijon mustard, green onions, fresh dill, lemon zest, salt, and pepper. Mix until well combined. Shape the mixture into 4 equal patties.
2. Heat a grill or grill pan over medium-high heat. Brush the patties with olive oil to prevent sticking. Grill the salmon burgers for 4-5 minutes per side, or until cooked through and slightly charred.
3. While the burgers are grilling, prepare the avocado salsa. In a medium bowl, gently combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Set aside.
4. To assemble, toast the burger buns if desired. Place a lettuce leaf on the bottom half of each bun, followed by a grilled salmon patty. Top with a generous spoonful of avocado salsa.
5. Add sliced red onion. Top with the other half of the bun and serve immediately.
