Grilled Salmon Burgers with Avocado and Butter Lettuce
Yields
4 servingsPrep Time
30 minutesCook Time
15 MinutesTotal Time
1 hour
Ingredients
- 1 ½ lb skinless, boneless salmon
- 2 tsp Dijon mustard
- 1 tbsp mayonnaise
- 1 ½ tsp Weber® Gourmet Burger™ Seasoning
- ½ cup coarse breadcrumbs
- 1/4 cup scallions, sliced (white and green parts)
- 1 tbsp olive oil
- 4 buns
- 1 ripe avocado, pitted and thinly sliced
- 1 beefsteak tomato, sliced into 4 rounds
- Butter lettuce leaves
Grilled Salmon Burgers come together perfectly with Weber Gourmet Burger Seasoning, avocado, tomato and lettuce. Get the recipe here for a complete burger experience!
Directions
- Prepare salmon mixture: Cut the salmon into large chunks.
- Place about a quarter of the salmon into a food processor with the Dijon mustard. Pulse until the mixture becomes pasty.
- Add the remaining salmon and pulse in short bursts until the salmon is chopped and combined, leaving small chunks for texture. Avoid overprocessing.
- Mix and shape patties: Transfer the salmon mixture to a bowl. Stir in mayonnaise, Weber® Gourmet Burger™ Seasoning, breadcrumbs, and scallions.
- Divide the mixture into four portions and shape into patties. Brush each side lightly with olive oil.
- Prepare grill: Preheat grill to medium heat 350°F–400°F. Brush grill grates clean and lightly oil to prevent sticking.
- Grill salmon burgers: Place the salmon patties directly on the grill grates.
- Cook for 3–4 minutes per side, or until golden brown and cooked through. If a patty sticks to the grill, wait an additional minute before flipping. Be careful not to overcook the burgers.
- Assemble burgers: Place a piece of butter lettuce on the bottom half of each bun.
- Top with a salmon patty, avocado slices, and a tomato slice. Spread mayonnaise on the top bun, if desired, and place it on top.
- Serve: Serve immediately with your favorite side, such as sweet potato fries, a fresh salad, or grilled vegetables. Enjoy!
Tips & Tricks
- For a rustic texture, skip the food processor and hand chop the salmon instead. Use a sharp knife to finely mince about half of the salmon into a paste for binding, then coarsely chop the rest into small chunks. Mix together for a perfectly textured salmon patty.
