1 ½poundssalmon filet, skin removed and cut into chunks
2tablespoonsgrated parmesan cheese
1teaspooneach garlic powder and smoked paprika
½teaspooneach dried thyme and onion powder
Toasted buns of choice
Fresh romaine or butter lettuce leaves
Sliced tomatoes and avocado
Avocado Chive Aioli
1avocado, pitted and cubed
⅓cupplain Greek yogurt
¼cupfresh chives, chopped
2tablespoonsfresh parsley or basil, chopped
1lemon and 1 lime, zest and juice
Pinchof crushed red pepper flakes
Add the salmon to the bowl of a food processor. Pulse until it is finely chopped and similar in texture to ground turkey or chicken. Also, you can chop the salmon finely with a sharp knife if you prefer.
Transfer ground salmon into a medium bowl. Add breadcrumbs, parmesan, mustard, Worcestershire, garlic powder, paprika, thyme and onion powder. Sprinkle with salt to taste, and mix with spatula or your hands until well combined.
Form mixture evenly into 4-5 patties (about 5-6 ounces each).
Season each side of burgers with kosher salt and black ground pepper. (Can be prepped 1 day ahead. Cover and chill.)
Heat olive oil in a large skillet over medium-high heat. Cook burgers on each side until golden and cooked almost through, about 3-4 minutes per side.
To serve, spread the Avocado Chive Aioli on inside of the buns, place lettuce and avocado slices on the bottom half of bun, top with a salmon burger, then place bacon, tomato and microgreens over salmon. Place top half of bun with schmeared aioli on decorated burger. Enjoy!
Avocado Chive Aioli
Combine all ingredients in a high-powered blender or food processor. Blend until smooth and creamy. Makes a little over 1 cup. Can be made 5 days ahead. Keep in airtight container and refrigerated.
*Burgers can be formed 1 day in advance of cooking. Cover and refrigerate.*To freeze formed uncooked patties, wrap each individually with plastic wrap and place in a resealable freezer bag. Freeze up to 2 months. Thaw completely before cooking as instructed above.