Grilled Salmon Burger
Posted on November 25, 2021

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:
- Preheat the BBQ by switching on the burners to their lowest heat setting.
- In a bowl, mix all the ingredients for the Asian coleslaw. Set aside.
- 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.
- Form 2 patties with the salmon mixture and put them on the grill. Let them grill over low heat.
- In another bowl, mix the mayonnaise and horseradish (see the ingredients for burgers) until well combined. Set aside.
- When the salmon patties easily lift off the grill, flip and grill them on the other side.
- Slice the cucumber into strips with a mandoline, making sure to leave out the first strip.
- Slice the avocado in half and scoop it out.
- Pour lemon juice over the avocado, then mash it with a fork or slice it into pieces.
- Put the buns on the grill and turn up the burner below them to the highest heat setting. Grill the buns on both sides.
- 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.
- Slice open the buns and spread mayonnaise and horseradish mixture on the bottom half.
- 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.
- Finish off the burgers with the top bun.
- Serve and enjoy.
Happy grilling!