Description
These flavorful Salmon Burgers with creamy Avocado Ranch are a healthy and delicious twist on the classic burger. Made with fresh salmon, herbs, and a light mixture of mayonnaise and mustard, these patties are pan-seared to perfection and topped with a smooth avocado-based ranch dressing. Perfect for a wholesome lunch or dinner, served on a bun or over fresh greens.
Ingredients
Scale
For the Salmon Burgers
- 1 ¼ lb. salmon (skin removed)
- ¼ cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon lemon juice (from 1 lemon)
- 2 cloves garlic (crushed)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup Panko breadcrumbs (gluten-free)
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon chopped fresh dill
- 2 tablespoons oil (avocado or olive oil)
For the Avocado Ranch Dressing
- 1 large avocado (pitted, peeled, and quartered)
- ¼ cup sour cream
- 1 tablespoon lemon juice (from 1 lemon)
- 2 teaspoons dill (fresh or ¾ tsp. dried)
- 2 teaspoons finely chopped fresh parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- ¼ cup mayonnaise
- ½ cup milk (plus more if needed)
For Serving
- Hamburger buns
- Arugula (optional)
- Tomatoes (optional)
Instructions
- Process the Salmon: Finely chop the salmon filet into approximately â…›-inch pieces using a knife or pulse in a food processor. If using a processor, cut into 1-inch chunks and pulse half 15-20 times, then add the rest and pulse 10-15 more until finely diced but not pureed.
- Season the Salmon Mixture: In a small bowl, whisk together mayonnaise, mustard, lemon juice, crushed garlic, salt, and black pepper. In a large bowl, combine the chopped salmon, mayonnaise mixture, chopped chives, dill, and Panko breadcrumbs. Mix gently with your hands until all ingredients are well incorporated.
- Form the Patties: Divide the mixture into 4 equal portions. Shape each into a patty about 1-inch thick and 4-inches wide, either by hand or using a round biscuit cutter. Refrigerate the patties for 15-20 minutes before cooking to help them set.
- Cook the Patties: Heat 1-2 tablespoons of oil in a large skillet over medium heat. Place the salmon patties in a single layer and cook for 4-5 minutes per side or until the internal temperature reaches 140°F and the outside is golden and crisp.
- Prepare the Avocado Ranch Dressing: In a food processor, blend avocado, sour cream, and lemon juice until smooth, about 30-60 seconds. Add mayonnaise, fresh or dried dill, parsley, onion powder, garlic powder, salt, black pepper, and milk. Pulse until combined and creamy; add more milk if needed for desired consistency.
- Serve: Serve the salmon burgers on hamburger buns or a bed of arugula, topped with the creamy avocado ranch dressing and optional tomato slices. Enjoy your fresh and flavorful meal!
Notes
- You can cook the salmon patties in an air fryer at 375°F for 8-10 minutes, flipping halfway through, or bake in a preheated oven at 400°F for 10-12 minutes until cooked through.
- Ensure the internal temperature of salmon reaches 140°F for safe consumption.
- For gluten-free option, use gluten-free Panko breadcrumbs as specified.
- The avocado ranch dressing can be made ahead and stored in the refrigerator for up to 2 days.
- If the mixture feels too wet to form patties, add a little more Panko breadcrumbs.
