From the chef

This flavorful salmon patty is a light alternative to a beef burger. The avocado aioli is based off of a recipe from Marcella Valladolid, and adds a bit of heat to the burger, along with extra richness. I prepare my salmon in a meat grinder on the coarse setting, so it has a texture similar to ground beef. If you don't have a meat grinder at home, you can finely chop the salmon by hand, or pulse it very lightly in a food processor. Make sure you don't grind it into a paste!

Serves 3

Ingredients

Salmon Burgers:

• 1 pound boneless, skinless salmon fillet
• 2 tablespoons chives, minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 red onion, thinly sliced
• 3 handfuls mixed greens
• 3 burger buns, toasted
• Avocado aioli, recipe below
• Canola oil, for brushing

Avocado Aioli:

• 1 very ripe avocado
• 1 serrano pepper, de-seeded and chopped
• 1/4 scant cup mayonnaise
• 2 garlic cloves, peeled and chopped
• 2 tablespoons fresh cilantro
• 1/2 lime, juiced

Method

Salmon Burgers:

1. Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder.
2. Season the ground salmon with salt, pepper, and chives, then mix to combine. Form the salmon into 3 equal-sized patties and lightly brush them with canola oil.
3. Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes.
4. To assemble the burgers, spread some of the avocado aioli on the bottom bun, then top with a patty, a few slices of red onion, a handful of greens, and the top bun.

Avocado Aioli:

1. Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth.
2. Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.
3. Pour yourself a glass of Uproot and Enjoy!