Salmon Burgers With Spicy Guacamole

I try to incorporate fish into our meals at least 2-3 times a week, and one of the ways I do that is by making salmon patties. I always use canned or packaged salmon when I make this dish. It’s more budget friendly than fresh, and works just fine for this type of recipe. With the rising cost of groceries, I like to save money wherever I can.  The lower price  means that I can also afford to have this healthy source of protein a lot more often.

I don’t know about you, but I have had some trouble with my salmon patties breaking apart when I’ve tried to flip them in the pan. Nothing more frustrating than getting the patties in the pan, cooking up nicely, then falling apart as soon as you try to flip them. I came across a recipe awhile back that called for corn starch. I tried it, and my patties held together just fine. I have since tried making them again without the corn starch, adjusting the amount of bread crumbs or other ingredients, but they just wouldn’t hold together. So, I finally just gave up and went back to the corn starch. Perfect salmon cakes once again!

This was my first time pairing salmon with guacamole, and I liked the two together. It’s  also a healthier option than using mayo.  My husband liked it, but would have liked it even better without the cucumbers. He said that the bites where he didn’t any cucumber were really good.  The guy  hates cucumbers and I just don’t get it. They’re refreshing, great in a salad, and can be used to help reduce eye puffiness. It’s a double duty veggie! What’s not to like?

Here is what I used to make the salmon patties:

2 (6 oz.) pouches of boneless skinless salmon, red onion, breadcrumbs, lime juice, fresh cilantro, egg whites, ground cumin, corn starch, salt.

( I only have one egg in the picture because I decided that it would probably need two after I had already taken the picture)

To build the burgers: some thin whole-wheat burger buns, cucumber slices, and you will also need some of my  Spicy Guacamole.

Finely chop some red onion.

Finely chop up some fresh cilantro.

In a medium sized bowl, add the chopped red onion and salmon. Flake the salmon gently with a fork.

Add 2 teaspoons of fresh lime juice (forgot to take a pic).

Add 1/3 cup of bread crumbs.

Add 1/2 teaspoon each of salt and ground cumin.

Pour in two beaten egg whites.

Toss in 1 1/2 tablespoons of corn starch.

Shape into 4 equal sized patties and place into fridge for thirty minutes.

A few minutes prior to cooking the patties, you will need to make the guacamole. You want to make as close to serving time as possible so that it doesn’t oxidize. Cover with plastic wrap while you cook the patties.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the patties in the pan and cook for  3-5 minutes on each side, or until golden brown.

To build the burgers. Place 4 cucumbers on the bottom half of the bun. Lay the salmon patty on top. Top with guacamole and bun halves.


Salmon Burgers with Guacamole
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Salmon Burgers With Spicy Guacamole
Servings: 4
Ingredients
  • For the salmon patties:
  • 2 (6 oz.) pouches of boneless skinless salmon, flaked
  • 1/3 cup finely chopped red onion
  • 2 tbsp . finely chopped fresh cilantro
  • 2 tsp . fresh lime juice
  • 1/2 tsp . ground cumin
  • 1/2 tsp . salt
  • 1/3 cup bread crumbs
  • 1 1/2 tbsp . corn starch
  • 2 egg whites , beaten
  • Spicy Guacamole:
  • 2 avocados ( or 1 if it is jumbo size)
  • 1/2 cup finely chopped red onion
  • 1 garlic clove , finely minced
  • 3 chipotle peppers from a can of chipotles in adobo , finely chopped (use less if you want it milder)
  • juice of half a lime , about 1 tbsp.
  • 2 tbsp . finely chopped fresh cilantro
  • 1/2 tsp . ground cumin
  • 1/2 tsp . salt
  • To finish the burgers:
  • 4 thin burger buns , lightly toasted
  • 16 thin slices of cucumber
Instructions
  1. In a medium bowl, mix together the ingredients for the salmon patties until combined. Shape the mixture into four even sized patties and place into the fridge for thirty minutes (this helps to firm them up so they will hold together better in the pan).
  2. You will need to prepare the guacamole just before cooking the patties so that it doesn't oxidize. Cut the avocados in half, remove pit, and scoop the flesh out into a bowl. Add the lime juice, and mash the avocado with a fork until smooth. Add the rest of the ingredients and mix to combine. Cove the bowl with plastic wrap while you cook the patties.
  3. Heat one tablespoon of oil in a large skillet over medium heat. Add the patties and cook for about 3-5 minutes on per side, or until golden brown.
  4. While the patties are cooking lightly toast the buns ( be sure to keep a close eye on them, these thin burger buns can go from just lightly toasted to tough very fast).
  5. Place 4 cucumber slices on the bottom of each bun. Place the salmon patty on top. Top with guacamole and the remaining bun halves.

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About

Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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