Grilled Salmon Burgers with Avocado Sauce

Seriously the BEST grilled salmon burgers! Juicy and flavorful, these patties are topped with an easy avocado sauce and served on a toasted bun.

These grilled salmon burgers with avocado sauce are everything a burger should be. Juicy and tender, well-spiced and a mouthful of flavor with every bite.

My boys always love a good beef slider, but these days I find myself turning to healthier options, such as salmon burgers or a vegetarian option like black bean sliders.

One trick to making these burgers so special is the salmon salmon patties with fresh salmon. Yes, canned salmon can work in a pinch, but the texture is infinitely better when you use fresh fish.

Serve these burgers with Strawberry Arugula Salad or Jicama and Carrot Slaw. And don't forget a side of watermelon!

INGREDIENTS FOR GRILLED SALMON BURGERS:

These are the main ingredients needed for this recipe…

• SALMON: Use either fresh or frozen (defrosted) salmon fillets. We prefer sockeye because it's what's freshest in our area. Remove the skin.
• ONION & GARLIC: Use yellow onion. The garlic is used in both the salmon patties and the sauce.
• BREADCRUMBS: Panko breadcrumbs can be found in most grocery stores. They are also available online. Regular, whole wheat or gluten free panko work in this recipe.
• CILANTRO: Mince both the leaves and stems, as shown in How to Chop Parsley & Cilantro. If preferred, use parsley in both the patties and sauce.
• EGG: Use just the egg white of one large egg. Discard the yolk or save it for another use (carbonara, anyone?)
• SPICES: Paprika and dried oregano can be found in most grocery stores. Chipotle chili powder is also widely available. However, if your grocery store doesn't carry it, order it online. And don't forget the salt and black pepper.
• AVOCADO: Hass avocados are often what's available at our store. Adjust the amount of avocado depending on the size of the fruit being used.
• YOGURT: I used plain nonfat Greek yogurt. Feel free to substitute with the whole milk version or your favorite dairy-free unflavored yogurt.
• LIME: Use the juice from half of a small lime.
• BUNS: Whole wheat hamburger buns seem to come in two main sizes, depending on the brand. I opt for the smaller size, which fits these patties nicely. The buns are typically 120 to 150 calories each.

See recipe card below for full ingredients list & recipe directions.

How to make grilled salmon burgers:

There are three main steps in this recipe. 1) Make the patties, 2) Make the sauce and 3) Assemble the burgers. Let's talk details…

PREP THE SALMON: The first step is to remove the skin from fillets. It's not hard - it just requires a sharp knife and a little know-how. This video shows you how to do it. Once skinned, cut the salmon into large chunks.

CHOP THE SALMON: Place the salmon in the bowl of a food processor. Pulse until the salmon is finely chopped, scraping down the sides of the bowl as needed. If you don't have a food processor, use a chef's knife to finely chop the salmon.

ADD & STIR: In a large mixing bowl, stir together the chopped salmon, grated onion, bread crumbs, egg white, cilantro, garlic and seasonings. Stir until well combined.

FORM THE SALMON PATTIES: Divide the salmon mixture into four equal portions. Starting with one portion, roll it between your palms to form a ball. Then gently press it down between your palms to form a patty about ½- to ¾-inch thick.

MAKE THE SAUCE: Clean out the food processor and puree all of the sauce ingredients together. Avocado, yogurt, lime juice, seasonings and a little water. If you don't have a food processor, mash the avocado well with the back of a fork, then stir in the remaining ingredients.

PREP THE GRILL: Preheat a grill or grill pan to medium-high heat. Brush the grates with oil. Use an oil with a high smoke point, such as avocado oil.

COOK THE PATTIES: Cook the patties for 4 minutes. They be golden brown on the bottom and release easily from the grill grate. Flip and grill for an additional minute, or until the patties are done.

ASSEMBLE THE BURGERS: Lightly toast the buns and assemble the burgers with the patties, avocado sauce and tomato slices. Add lettuce if you like. I like to smear the sauce on both the lower and upper halves of the bun. Dig in!

How to tell when salmon patties are done:

The key to juicy, tender salmon burgers is NOT to overcook them. A minute or two too long on the grill and the patties become dense and dry. Finicky little suckers.

There are a few ways to tell when salmon burgers are done...

• TOUCH: Press down carefully (hot!) on the center of the patty. They should be fairly firm with a bit of "give".
• TEMPERATURE: The FDA recommends cooking salmon burgers to 145 degrees F. However, it's generally recognized that this produces dry burgers. For our family, I cook our burgers to about 130 degrees F, knowing that they continue to cook for a few minutes after coming off the grill. However, you should cook to your comfort level.
• KNIFE TRICK: I use the same trick for salmon burgers as I do for any other fish. Stick a small, sharp knife into the middle of the burger. Hold it there for 10 seconds. Take the knife out and CAREFULLY lay the flat side of the blade against the inside of your wrist or your upper lip. If it's hot, it's done.

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