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!
- 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
- 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
- Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder.
- 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.
- Preheat a grill or grill pan to high. Grill the salmon for 3 to 4 minutes, then flip and cook for another 2 minutes.
- 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.
- Scoop the flesh of the avocado and add it, along with all remaining ingredients ,into a blender or food processor. Blend until smooth.
- Check for seasoning. Note: You can keep the seeds in the serrano if you want it to be spicier.
- Pour yourself a glass of Uproot and Enjoy!