Made from freshly ground salmon, tender avocado and a touch of lemon zest, these salmon burgers are a delicious twist to your typical beef patty. We then top these salmon-avocado burgers with a homemade lime-sriracha aioli for a lively kick and devour.
If you've always been more of a beef burger kind of person, you might raise an eyebrow to the thought of a salmon burger. But put that eyebrow down because these salmon-avocado burgers are just as delicious and always meet rave reviews.
And don't get me wrong. I love a classic greasy burger, but when I feel fancy, substituting salmon for beef hits the spot. Despite that fancy feel, these salmon burgers come together in no time and are perfect for a low-key patio meal with friends.
With salmon burgers, you can go in so many directions with the seasoning. For this batch, I wanted to incorporate some creamy avocado chunks, so I kept the seasoning bright with citrus to let the salmon and avocado shine. Just a dash of cayenne pepper adds a little kick, which is accentuated with a cool but slightly spicy lime-sriracha aioli.
When you prepare the salmon mixture, remove the skin and make sure you cut the salmon into 1-inch chunks before you add them to the food processor. Whether you make beef, chicken or salmon patties, you don't want to overwork the mixture. Otherwise, you'll be left with a tough, dry burger, and that makes everyone sad. Don't make everyone sad. The 1-inch salmon pieces keep you from excessively pulsing the mixture.
Once you mix in the panko crumbs and seasoning, gently fold all the ingredients and stop folding when everything is incorporated. Even when you form the salmon into patties, don't pack them too tightly -- just enough to hold shape without breaking. The patties sear in hot oil to give them a sturdy crust and prevent them from falling apart.
As the salmon cooks, I suggest you pop the buns into the oven. Depending on how toasted you like your buns, just two to five minutes in the oven leaves you with perfectly warm burger buns. This step takes nearly zero effort, but it goes a long way in making these burgers extra delicious.
I hope you dig these salmon burgers as much as I do. Salmon, avocado, sriracha --- is there a more perfect combo?
Can You Freeze?
Without a doubt. In fact, I make a big batch of these these salmon-avocado burgers to freeze all the time.
You never know when an unexpected guest may pop in for dinner, so it's helpful to have these salmon burgers on hand for a quick and easy company-worthy meal. Plus, I love keeping these salmon-avocado burgers in the freezer for those weeknights when I feel a little lazy.
Salmon pairs well with a citrusy Belgian witbier while the strong hop profile in an IPA brings out the spiciness of the sriracha. I say you combine forces and go with a Belgian IPA. Specifically, I recommend Deschutes Brewery Chainbreaker.
If wine strikes your fancy, a fruity sparkling rosé is nice. The bubbles cut through the fatty salmon, avocado and aioli and leave your palate well cleansed. A pinot noir is also a great option and holds up to the heavier ingredients in this recipe.
When the mood for a different, lighter burger hits, I hope you give these salmon-avocado burgers with lime-sriracha aioli a try.
Looking for More Warm-Weather Recipes?
- Burrata-zucchini galette
- Summer shrimp etouffee
- Minted lamb burgers with tzatziki sauce
- Caprese carbonara
- Maine-style lobster rolls
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Salmon-Avocado Burgers With Lime-Sriracha Aioli
- 1 egg yolk
- 4 garlic cloves grated or minced
- 1 lime juiced and zested
- ½ cup olive oil
- 3 teaspoons sriracha sauce
- Salt to taste
- 1 pound fresh salmon
- 2 garlic cloves grated or minced
- ⅓ cup panko crumbs
- 1 avocado cubed
- 1 tablespoon fresh lemon zest
- ½ lemon juiced
- 1 teaspoon salt
- 1 teaspoon white pepper
- Pinch of cayenne
- 1 tablespoon olive oil
- 8 bacon slices for burger topping, cooked, optional
- Roasted red peppers for burger topping, optional
- Arugula for burger topping, optional
- Pickled red onions for burger topping, optional
- 4 burger buns
- Whisk the egg yolk, grated garlic cloves and lime juice. Whisk in a small amount of olive oil. Once the olive oil fully combines with the yolk, add another small amount of olive oil. Repeat the process until you whisk in all the olive oil. Don't add too much olive oil at a time to avoid breaking the yolk. Stir in the zest, sriracha and salt. Refrigerate until ready to use. Preferably, make this ahead of time to give the flavors time to meld.
- Chop salmon into 1-inch pieces. Add to the food processor with garlic and pulse a few times. Don't overprocess.
- Move the salmon and garlic to a mixing bowl. Fold in panko crumbs, avocado, lemon zest, lemon juice, salt, white pepper and cayenne until just combined. Don't overmix. Divide the salmon mixture into four equal parts and form into patties.
- Heat olive oil over medium-high heat until shimmering. Add the salmon patties and cook for about two to four minutes, depending on how rare you'd like your burger. Carefully flip and cook for another two to four minutes.
- Remove from heat and allow to sit for a few minutes. Place the salmon on a bun with lime-sriracha aioli, bacon, roasted red peppers, arugula and pickled red onions.
- Optional step: Heat oven to 350 degrees. When the patties are cooking, put the burger buns in the oven for about two to five minutes. Enjoy!
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.