Prep 45 mins
Cook 10 mins
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.
- 1 1⁄2 lbs skinless center-cut salmon fillets, finely chopped
- 1⁄2 cup mayonnaise
- 2 tablespoons asian fish sauce
- 2 tablespoons sambal oelek or 2 tablespoons hot sauce
- 2 garlic cloves, minced
- 1 medium shallot, minced
- 1 tablespoon minced fresh ginger
- 1⁄2 teaspoon finely grated lemon zest
- 1⁄2 cup cilantro, plus
- 2 tablespoons chopped cilantro
- 1⁄2 cup chopped mint, plus
- 1 tablespoon chopped mint
- kosher salt
- fresh ground black pepper
- 1 1⁄2 cups japanese panko breadcrumbs or 1 1⁄2 cups plain breadcrumbs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon sugar
- 1⁄2 small green cabbage, shredded
- 1 small cucumber, peeled halved lengthwise, seeded and julienned
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1⁄4 cup sesame seeds
- 1⁄4 cup vegetable oil
- 6 onion rolls, split and toasted
- 3 Hass avocadoes
- 1⁄2 cup sour cream
- 3 tablespoons chopped fresh basil (we didn't use it)
- italian seasoning
- 2 tablespoons minced garlic
- 2 tablespoons fresh lemon juice (not the bottled stuff!!)
- 2 tablespoons fresh lime juice (not the bottled stuff!!)
- 1 seeded serrano chilies or 1 unseeded jalapeno, minced
- 1 small shallot, minced
- salt, to taste
- fresh ground black pepper, to taste
- In a food processor, pulse the chopped salmon about 10 times, or until minced.
- Scrape the salmon into a bowl.
- 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.
- Add the mixture to the salmon along with 1 cup of the panko.
- Fold the salmon mixture together with a rubber spatula.
- With lightly oiled hands, pat the mixture into 6 burgers.
- Cover with plastic wrap and refrigerate for 2 hours.
- Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar.
- Add the sugar; stir until dissolved.
- Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.
- In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds.
- Pat the mixture onto the salmon burgers.
- In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering.
- 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.
- AVOCADO AIOLI:.
- In a medium bowl, coarsely mash the avocados with a fork.
- Fold in the sour cream, basil or Italian seasoning, garlic, lemon juice, lime juice, chile and shallot.
- Season with salt and pepper and serve.
- Spread the Avocado Aioli on the rolls.
- Add the salmon burgers, top with the slaw, close the sandwiches and serve.
- MAKE AHEAD *The uncooked salmon burgers and the slaw can be refrigerated overnight.
- **The avocado aioli can be covered with plastic wrap pressed directly onto the surface and refrigerated overnight.
- Serve with easy-to-find light, soft chenin blanc.