Print

Salmon Burgers with Old Bay Mayonnaise and Avocado Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

These flavorful salmon burgers combine tender, well-seasoned salmon patties with Havarti dill cheese and a zesty Old Bay mayonnaise, served on toasted brioche buns with caramelized onions and fresh avocado slices. Perfect for a gourmet twist on a classic burger, this recipe balances fresh herbs, spices, and creamy textures for a satisfying meal.

Ingredients

Salmon Patties

  • 1¼ pounds salmon, skin removed and cut into 1-inch pieces
  • 1 large egg, beaten
  • ⅓ cup panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon mustard powder
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 to 3 tablespoons minced fresh chives
  • 2 tablespoons vegetable oil
  • 4 slices Havarti dill cheese

Old Bay Mayonnaise

  • ½ cup mayonnaise
  • 1 tablespoon minced chives
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons fresh lemon juice

Assembly

  • 4 brioche buns, toasted
  • 1 cup caramelized onions
  • 1 avocado, sliced

Instructions

  1. Make the salmon mixture: Place the salmon pieces in a food processor and pulse 15 times until broken down into approximately ⅛-inch pieces. Transfer about three-quarters of the shredded salmon into a large bowl. Continue pulsing the remaining salmon in the processor about 15 more times until it forms a paste. Add the beaten egg to the paste and pulse until incorporated. Combine the salmon paste, shredded salmon, panko breadcrumbs, onion powder, garlic powder, Old Bay seasoning, mustard powder, lemon juice, and minced chives in the bowl and mix thoroughly until combined.
  2. Form the patties: Line a plate with parchment paper. Divide the salmon mixture into four equal portions and shape each portion into a patty roughly the size of your buns.
  3. Cook the burgers: Heat vegetable oil in a large skillet over medium heat. Place the salmon patties into the skillet and cook until the bottom is golden brown, about 3 minutes. Flip each patty, place a slice of Havarti dill cheese on top, and cook for an additional 3 minutes until the cheese melts and the patties are cooked through and golden brown on the other side.
  4. Make the Old Bay mayonnaise: While the patties cook, combine mayonnaise, minced chives, Old Bay seasoning, and fresh lemon juice in a small bowl. Stir until smooth and well blended.
  5. Assemble the burgers: Spread the Old Bay mayonnaise on the cut sides of the toasted brioche buns. Place the cooked salmon patties cheese-side up onto the bottom buns. Top the patties with caramelized onions and sliced avocado. Cover with the top buns to complete each burger.

Notes

  • You can substitute panko breadcrumbs with gluten-free breadcrumbs to make the recipe gluten-free.
  • For a spicier kick, add a pinch of cayenne pepper to the salmon mixture.
  • To ensure the patties hold together well, avoid over-processing the salmon in the food processor.
  • Brush the brioche buns with a little butter before toasting for added richness.
  • Leftover salmon patties can be refrigerated and eaten within two days or frozen for up to one month.

Find it online: https://cookedbygrace.com/salmon-burgers-with-old-bay-mayonnaise-and-avocado-recipe/