Salmon Burgers with Lemon Avocado Aioli + Basil Jalapeño Quinoa
Why we love it:
- 1 pound Salmon (skin removed, you can do it or ask the butcher)
- 1 Lemon (zest and juice) (divided)
- 1⁄2 Shallot
- 1⁄2 teaspoon Kosher Salt
- 1⁄2 teaspoon Garlic Powder (divided)
- 1⁄4 cup Panko Breadcrumbs
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Mayonnaise
- 1 Avocado (ripe)
- 4 Burger Buns (or small slider buns - double the amount of slider buns)
1. If you didn’t make the quinoa salad from the Pork Tenderloin with Peaches the recipe is here.
This is a smaller quantity and simpler version than the original recipe. It does hold very well in the fridge if you want the full version, See Here.
Quinoa Salad: 1/2 cups quinoa, 1 cup water, 1 teaspoons salt, divided, 2 peaches, 1 jalapeno, 1 Tablespoon cider vinegar, ¼ cup extra virgin olive oil, 1 bunch basil
Place the quinoa, water, and salt in a pot with a lid. Bring to a full boil over high heat, then stir well and reduce the heat to medium low. Let the quinoa simmer away for about 6 minutes, until the water it almost even with the top of the grain. Stir well. Cover and turn to low. Cook for another 11 minutes.
Dice the peaches and jalapeno. Tear or chop the basil. When the quinoa is done, toss with the remaining ingredients.
2. SALMON MIXTURE
Chop the salmon coarsely into pieces. Start with 1” chunks then keep running your knife through it on the cutting board until it’s able to come together when squeezed. You can do this in a food processor, but it’s easy to make an accidental paste and this is a case where you don’t need to make the extra dishes.
Mince the shallot finely.
Add the salmon to a bowl along with half of the lemon zest and half of the juice. Add the salt, ¼ teaspoon garlic powder and panko. Use your hands to gently mix it together.
3. FORM PATTIES
Set out a clean baking sheet. Wet your hands a little bit so the mixture doesn’t stick and form 4 even patties into round but flat disks - like a burger shape. Or make 8 smaller sliders.
Set a large non-stick skillet over medium heat and add half of the oil. When its hot, slide the patties into the pan. If they all fit, great. If not, do it in batches using the remainder of the oil. You may have oil unsued.
After about 6-7 minutes, the first side should be golden brown and mostly sturdy. Use a thin, flat spatula to carefully flip the patties. Cook the second side for about 5 minutes then transfer to a plate. If needed, repeat with the other patties.
4. LEMON AIOLI
While the salmon is cooking, add the rest of the lemon zest and juice to a bowl. Scrape in the whole avocado and mash it well with a fork or potato masher. When its mostly smooth, add the mayo and remaining ¼ teaspoon of garlic powder. Stir to combine.
Consider toasting the burger buns or not - it’s up to you.
Plate a bun per person, top with a salmon patty and dollop with lemon avocado aioli. Top with the bun and serve quinoa on the side.