Ingredients
- 20 ounce raw, center-cut, skinless salmon filets, reserve 5oz of salmon filet to roughly chop
- 1 cup gluten-free panko breadcrumbs
- 1 tablespoon smoked paprika
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- ⅔ cup chopped green onion
- 1 jalapeño, diced ¼-inch thick
- 1 cup shredded cheddar cheese
- 5 hamburger buns, split
- Lettuce leaves, for serving
- 1 tomato on the vine, ¼-inch slice
- 1 avocado, ¼-inch slice
Chef notes
Technique Tip: If you prefer a spicier burger, don’t remove the seeds from the jalapeño peppers. Once the ingredients are folded together, you should still be able to see chunks of salmon — it should not look like minced meat. This is both so: (a) people can see that they are eating fish); and (b) the patty is not as dry since over-mincing can dry out the burger once cooked.
Swap Option: You can use regular panko breadcrumbs if you can’t find gluten-free panko. In a pinch, finely ground breadcrumbs will work too.
Preparation
1.Add 15 ounces of salmon to a high-powered blender or food processor. Using the Pulse setting, blend until the salmon is sticky but not totally homogeneous. Transfer to a mixing bowl.
2.Add remaining ingredients — including 5 ounces of roughly chopped salmon — to the bowl and stir until just combined.
3.Evenly divide the mixture to create 5 patties. Place on a plate, cover and chill in the fridge for at least 20 minutes to become firm.
4.Set oven to 425 F.
5.In a large nonstick skillet set over medium heat, spray with neutral oil and gently add the salmon burgers. Sear for 1 to 2 minutes and then flip, continuing to cook for 1 to 2 minutes, or until the edges of the salmon burger turn brown and crispy.
6. Transfer the patties to a parchment-lined sheet tray and bake for 6 to 10 minutes, depending on the thickness of the burgers and your preference of doneness.
Once cooked, place each burger on a bun with lettuce, sliced tomato and avocado.
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