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Salmon Burgers with Cucumber Salsa

Updated: Jun 4, 2020

I had come across the recipe about 18 months ago when I was looking into making my own salmon burgers. We used to get the Trident ones but we found them getting a bit too salty and they just did not taste as good for one we first started buying them. So, I was on the hunt for recipes to make my own. I had come across one with an Avocado Salsa topping and thought why not add the avocado directly into the burger. After a few tries I worked out the recipe – I hope you enjoy it – This recipe makes about 4 nice size burgers,



1 pound salmon fillet, skinned and small chopped

1 avocado, peeled and diced

1/2 cup panko crumbs

1 egg or 2 tablespoons of aquafaba

1 shallot, minced

1 jalapeno, seeded and minced

I lemon zested, save the juice for the spread.

1 tablespoon of fresh cilantro, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Cucumber Salsa

1 jalapeno, seeded and minced

1 large English cucumber, diced

1 red onion, diced

1 lemon, zested and juiced

A handful of fresh dill, chopped and stems removed

A drizzle of Avocado oil

Salt and pepper to taste


½ cup of Goat Cheese

¼ cup of sheep’s milk

4 tablespoons of minced Cornichons

3 Tablespoons of minced capers

1 teaspoon of wasabi powder

Large pinch of dill from the salsa handful

4 Rolls with lettuce, Tomato, and Onion


Place all the spread ingredients in a bowl and whisk until creamy, cover, and place in the fridge.

Place all the ingredients for the cucumber salsa in a bowl, toss and set aside.

Place all the ingredients for the burgers in a bowl and using your hand combine, then divide into 4 burgers. Let rest for 20 minutes before grilling or broiling.

Now I roast them in a broiler, 2 to 3 minutes on each side.

Assemble – and enjoy – Simple and so much flavor

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