With Memorial Day coming up, I often like to entertain and have an outdoor barbecue to officially welcome the summer season. This year, I want to serve Mexican-style barbecued salmon burgers—always a crowd-pleaser.
I noticed a version of these on Dara Michalski’s blog. My salmon burgers with a guacamole sauce version use less ingredients, but I imagine they are just as delicious.
Look for fresh salmon with some fat streaked through it so the final burger will be moist. I like to coarsely chop half of the salmon and then add it to the ground ingredients before forming it into a burger. The chopped salmon pieces offer moistness to the mixture. Salmon cooks quickly, so you want to cook the fish until it is done in the center. If you don’t have access to a barbecue, you can sauté them instead.
The mayonnaise and breadcrumbs bind everything together, while the cilantro and lime juice add a touch of Latin flavor. The spicy avocado sauce complements the salmon flavor. Feel free to add more chiles if you like lots of heat in your food.
I like to serve a green salad with jicama and orange slices alongside. Sometimes I’ll serve a Mexican-style coleslaw with a lime-honey dressing as an accompaniment as well. An assortment of well-chilled Mexican beer is a good match for the firm-fleshed salmon and avocado dressing.
Note: You can make the salmon patties, cover tightly, and refrigerate them up to four hours before serving.
Mexican-Style Salmon Burgers
Serves 4
For the Guacamole Sauce
