A lighter and more summerly take on a regular burger.
Normally when I think burger, I think of a bun with a beef patty, but of cause there are many other possibilities. This combination is perfect for a summer-night dinner.
- 500 g (about 1 pound) fresh salmon
- 1 egg
- ½ jalapeño, minced
- 2 scallions, thinly sliced
- 1 tablespoon chopped fresh cilantro
- ½ lime, the juice from
- 1½ dl (½ cup) panko breadcrumbs
- ½ teaspoon salt
- 3 avocados, pitted, peeled, and diced
- 1 jalapeño, finely diced
- 1-2 garlic cloves, minced
- ½ teaspoon ground cumin
- 1 lime, the juice from
- 1 handful fresh coriander, chopped
- salt to taste
- hamburger buns
- red onion rings
In a large bowl, gently fold the avocados, cilantro, lime juice, jalapenos, garlic, and cumin together. Season to taste with salt. The more you mix, the creamier and less chunky the guacamole get.
Remove skin and bones from the salmon. Chop the salmon with a knife, so you get a chunky paste. Add salmon and the rest of the ingredients to a bowl mix it well.
Form 4-5 patties, and place them on squares of parchment paper. This will make it easier to transfer to the grill.
Heat you grill or grill pan, and grease it with some olive oil. Cook the patties for about 4 minutes on each side.
Toast the hamburger buns.
Place arugula on the bottom of the burger bun, place the patty with a big tablespoon guacamole and onion rings on top.