Salmon Burgers with Avocado, Quick Pickled Onion and Avocado Aioli
Serves: 4
Preparation: 20 minutes
Cooks In: 5 minutes
Ingredients:
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½ cup apple cider vinegar
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1 tbsp caster sugar
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1 small Spanish onion, thinly sliced into rings
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1 tbsp olive oil
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4 seeded buns, toasted
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½ baby cos lettuce, leaves separated
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1 small Lebanese cucumber, thinly sliced
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Mint leaves, to serve
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1 ripe Shepard avocado, sliced into wedges
Salmon patties
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600 g skinless, boneless salmon fillets, coarsely diced
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1 small egg white
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2 tbsp hot sauce, such as Tabasco
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1 spring onion, thinly sliced
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Finely grated rind of 1 lemon
Avocado mayonnaise
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1 ripe Shepard avocado, flesh scooped from the skin
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¼ cup avocado oil
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Juice of 1 lemon
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2 garlic cloves
Method:
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To make the salmon patties, combine ingredients in a food processor, season to taste and pulse until combined but with a little texture. Using wet hands, form into four patties about the same diameter as your buns, place on a tray and refrigerate for 1 hour to firm.
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To make the avocado mayonnaise, combine ingredients in a food processor, season to taste and pulse until silky smooth. Refrigerate in an airtight container for up to 3 days.
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Combine onion, vinegar, sugar and ½ cup water in a non-reactive bowl, season to taste. Add onion and stir to combine well. Set aside for 30 minutes to pickle, drain from liquid before using. The pickles will keep for up to 1 month in the refrigerator.
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Heat oil in a non-stick frying pan over medium-high heat, add salmon patties and cook for 1-2 minutes on each side until browned but slightly pink in the centre. Transfer to a plate.
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To serve, spread bun bases with avocado aioli to taste. Top each with cos leaves and mint leaves, a salmon patty, sliced cucumber and pickled onion. Top with avocado wedges, season to taste and serve with bun lid and lemon wedges.