Grilled Salmon Burger

Today I’m sharing the recipe for my famous salmon burger. It’s an absolutely decadent recipe that I like a lot.

In fact, my inspiration was poke bowls. You’re basically going to deconstruct a poke bowl and rebuild it as a burger. I’m telling you, the outcome amazing !

Here’s how to make the recipe:

Required tool:

• Mandoline Slicer

Ingredients (for 2 burgers):

For the Asian coleslaw :

• 1 red cabbage, chopped or shredded
• 1 (or 2!) tsp. wasabi
• 2 cups mayonnaise, store-bought or homemade
• 2 tbsp.House of BBQ Experts Texas Spice Mix and rub
• 1 drizzle of sesame oil

For the salmon:

• 1 salmon fillet, chopped as finely as possible
• Lemon juice, to taste
• Chopped dill, to taste
• 1 tbsp. mayonnaise
• House of BBQ Experts Booster, to taste

For the burgers:

• 1 cup mayonnaise
• 1 tbsp. horseradish
• ½ cucumber
• 1 avocado
• 2 burger buns
• Lemon juice, to taste

Directions: 

1. Preheat the BBQ by switching on the burners to their lowest heat setting.
2. In a bowl, mix all the ingredients for the Asian coleslaw. Set aside.
3. Put the salmon pieces in a bowl. Add the other salmon ingredients (be careful to add only a little dill and Booster) and mix everything together.
4. Form 2 patties with the salmon mixture and put them on the grill. Let them grill over low heat.
5. In another bowl, mix the mayonnaise and horseradish (see the ingredients for burgers) until well combined. Set aside.
6. When the salmon patties easily lift off the grill, flip and grill them on the other side.
7. Slice the cucumber into strips with a mandoline, making sure to leave out the first strip.
8. Slice the avocado in half and scoop it out.
9. Pour lemon juice over the avocado, then mash it with a fork or slice it into pieces.
10. Put the buns on the grill and turn up the burner below them to the highest heat setting. Grill the buns on both sides.
11. When the salmon patties and buns are ready (salmon patties should be cooked through and reach an internal temperature of 130°F), take them off the BBQ.
12. Slice open the buns and spread mayonnaise and horseradish mixture on the bottom half.
13. Place the patties on top of the mixed mayonnaise and add the avocado flesh, then cucumber and Asian coleslaw. Drizzle a little lemon juice over the coleslaw.
14. Finish off the burgers with the top bun.
15. Serve and enjoy.

Happy grilling!