1 pound skinless center-cut salmon fillet, finely chopped
1 egg, beaten
1 tablespoon Asian fish sauce (3 crabs brand)
1 tablespoon Tabasco
2 garlic cloves, minced
1 medium shallot, minced
½ tablespoon minced fresh ginger
½ teaspoon finely grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon chopped mint
Kosher salt and freshly ground pepper
1 cup breadcrumbs or panko
3 hamburger buns, toasted
Lettuce, onion, tomato, sliced for burgers

In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the egg with the fish sauce, tabasco, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, ½ teaspoon of salt and ½ teaspoon of pepper. Add the mixture to the salmon along with 1 cup of bread crumbs. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 4 burgers.

Cover with plastic wrap and refrigerate for 2 hours.

In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering. Add salmon burgers to skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.

Dress burger as desired and serve with a generous dollop of avocado aioli.


2 Hass avocados
⅓ cup yogurt
2 tablespoons chopped basil
1 tablespoon minced garlic
1½ tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 seeded serrano chile or unseeded jalapeño, minced
1 small shallot, minced
Salt and freshly ground pepper
In a medium bowl or glass tupperware container, coarsely mash the avocados with a fork. Fold in the yogurt, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve

Leftovers can be kept in the fridge for up to 3-4 days. Use extras for a tasty sandwich spread or dip!