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    You are in: Home / Recipes / Pan-Fried Salmon Burgers/Cabbage Slaw/Avocado Aioli Recipe
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    Pan-Fried Salmon Burgers/Cabbage Slaw/Avocado Aioli

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    Manami's Note:

    These burgers are from Zov Karamardian, from the Great Burger Challenge. He is the Chef and owner of Zov's Bistro in Tustin, California. Don't be put off my the long list of ingredients. Everything is easy to assemble and can be made the day ahead. All you have to do is pan-fry the burgers just before serving.

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    1. 1
      In a food processor, pulse the chopped salmon about 10 times, or until minced.
    2. 2
      Scrape the salmon into a bowl.
    3. 3
      Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper.
    4. 4
      Add the mixture to the salmon along with 1 cup of the panko.
    5. 5
      Fold the salmon mixture together with a rubber spatula.
    6. 6
      With lightly oiled hands, pat the mixture into 6 burgers.
    7. 7
      Cover with plastic wrap and refrigerate for 2 hours.
    8. 8
      Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar.
    9. 9
      Add the sugar; stir until dissolved.
    10. 10
      Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.
    11. 11
      In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds.
    12. 12
      Pat the mixture onto the salmon burgers.
    13. 13
      In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering.
    14. 14
      Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.
    15. 15
    16. 16
      In a medium bowl, coarsely mash the avocados with a fork.
    17. 17
      Fold in the sour cream, basil or Italian seasoning, garlic, lemon juice, lime juice, chile and shallot.
    18. 18
      Season with salt and pepper and serve.
    19. 19
    20. 20
      Spread the Avocado Aioli on the rolls.
    21. 21
      Add the salmon burgers, top with the slaw, close the sandwiches and serve.
    22. 22
      MAKE AHEAD *The uncooked salmon burgers and the slaw can be refrigerated overnight.
    23. 23
      **The avocado aioli can be covered with plastic wrap pressed directly onto the surface and refrigerated overnight.
    24. 24
      Serve with easy-to-find light, soft chenin blanc.

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    Nutritional Facts for Pan-Fried Salmon Burgers/Cabbage Slaw/Avocado Aioli

    Serving Size: 1 (503 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 836.0
    Calories from Fat 396
    Total Fat 44.0 g
    Saturated Fat 8.2 g
    Cholesterol 72.6 mg
    Sodium 1221.4 mg
    Total Carbohydrate 76.5 g
    Dietary Fiber 12.0 g
    Sugars 9.6 g
    Protein 37.9 g

    The following items or measurements are not included:

    sambal oelek

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