Omega-Stack Salmon Avocado Burgers
Juicy salmon-shrimp patties meet creamy avocado-lime crema in this light yet satisfying seafood burger with a crispy puffed rice crust.
Equipment
- Mixing Bowl
- Chef's Knife
- Cutting Board
- Food processor or blender
- Cast-iron skillet or grill
- Digital thermometer
Ingredients
For the Salmon Patties
- 1 lb skinless wild salmon fillet cut into ¾ inch dice
- 2 oz raw shrimp peeled and minced into paste
- ½ ripe avocado diced
- 2 tbsp red onion finely diced
- 1 tbsp chopped cilantro
- 1 tsp lime zest
- 2 tsp lime juice fresh
- ½ tsp smoked paprika
- ¼ tsp chipotle powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 egg white
- ¼ cup panko breadcrumbs
- ½ cup crushed puffed-rice cereal for coating
For the Avocado Lime Crema
- ½ ripe avocado
- ¼ cup plain Greek yogurt
- 1 tbsp lime juice
- ⅛ tsp kosher salt
For Assembly
- 4 brioche or whole-grain burger buns toasted
- lettuce leaves and tomato slices optional, for serving
Instructions
- In a mixing bowl, combine diced salmon, minced shrimp, avocado, onion, cilantro, zest, juice, spices, egg white, and panko.
- Chill the mixture for 15 minutes, then form into four patties and coat each in crushed puffed-rice cereal.
- Heat a cast-iron skillet or grill to medium-high. Cook patties 2½–3 minutes per side, or until internal temperature reaches 125 °F.
- For crema, blend avocado, Greek yogurt, lime juice, and salt until smooth.
- Assemble burgers with toasted buns, crema, patty, lettuce, and tomato.
Notes
For gluten-free, use GF panko. Patties can be frozen after forming. Do not overcook or the patties will dry out.
Nutrition
Calories: 450kcalCarbohydrates: 32gProtein: 31gFat: 24gSaturated Fat: 5gCholesterol: 80mgSodium: 540mgPotassium: 850mgFiber: 5gSugar: 4gVitamin A: 150IUVitamin C: 18mgCalcium: 70mgIron: 2.3mg
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