Barbecue Salmon Burgers w/ Tartar Sauce & Avocados
These homemade salmon burgers combine mayonnaise-free tartar sauce and avocado dip with red chilis, garlic, walnuts, and Greek yogurt. The lemons and Greek yogurt in the tartar perfectly mimic the limes and the Greek yogurt in the avocado dip. Both of which compliment the subtle flavor of the salmon, without having to slather it in mayonnaise.
Equipment
- Large Bowl w/ Lid (for Brioche)
- Aluminum Foil or Towel (for Brioche)
- Oven (for Brioche)
- Baking Sheet (for Brioche)
- Food Processor (for Avocado Dip)
- Griddle (for Burgers)
- Barbecue (for Burgers)
Ingredients
Brioche Rolls
- 240 g. warm water ~100°F (1 c.)
- 45 g. warm milk (3 tbsp.)
- 6 g. instant yeast (2 tsp.)
- 30 g. sugar (2 ½ tbsp.)
- 2 large eggs (divided, 1 + 1)
- 375 g. bread flour (3 c.)
- 40 g. all-purpose flour (1/3 c.)
- 9 g. salt (1 ½ tsp.)
- 35 g. unsalted butter softened (2 ½ tbsp.)
- oil to grease baking sheet (or parchment paper)
Tartar Sauce
- 1 c. dill pickles minced
- 1/4 shallot minced
- 2 cloves garlic minced
- 1 lemon juiced
- 1 c. Greek yogurt
- dash salt
- dash pepper
Avocado Dip
- 3 avocados
- 3 red chilis
- 3 cloves garlic
- 3 limes
- 2 tbsp. walnuts
- 2 tbsp. olive oil
- dash salt
- dash pepper
- 3/4 c. Greek yogurt
Salmon Patties
- 16 oz. salmon fillet
- splash olive oil
- dash salt
- dash pepper
- 2 lemons sliced
- 2 eggs
- 1 c. bread crumbs
Burger
- 1 brioche roll
- salmon patty
- 1/4 c. tartar sauce
- dollop avocado dip
- 2 leaves lettuce
Instructions
Prepare Rolls
- This recipe utilizes a lot of things that you can make yourself or buy in a pinch. If you want to make everything from scratch, you will need to start a few hours ahead of time!For a quicker recipe, you can always substitute store-bought burger buns or salmon patties.
- Brioche Rolls are the first thing that you will need to begin to prepare because it will take about 4 1/2 hours to rise and get ready to bake. It will also make 8 rolls, while the salmon patties here are going to make 4 servings. You can easily double the ingredients in the salmon patties to fulfill all 8 burger buns.
Tartar Sauce
- Mince all of the produce and mix all of the ingredients together.
- I would highly recommend letting this refrigerate for a couple of hours or the day beforehand in order to let all of the flavors permeate.
Avocado Dip
- Add all of the ingredients into a food processor and purée until smooth.
Make Salmon Patties
- Preheat the barbecue on medium heat.
- Place salmon skin-side down on griddle or a baking sheet.
- Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and place evenly on top of the salmon.
- Bake the salmon for 12-17 minutes, or until it begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Remove from the oven and let cool.
- When the salmon has reached a manageable temperature, flake into a bowl with eggs, bread crumbs, and a splash of olive oil. Mix until combined.
- Separate into 4 equal-sized portions and form into round patties, about 1/2 inch thick.
- Place salmon patties back onto the griddle or directly on to the barbecue and fry until lightly browned, about 3-5 minutes. Carefully flip and repeat on the other side. Add more oil as necessary to keep the pan lightly coated with oil.
Assemble Burgers
- Slice the roll in half. Place griddle or directly on the barbecue and toast until golden brown.
- Place the roll on a plate. Top with with avocado dip and tartar sauce.
- Add lettuce to the top half of the roll.
- Add salmon patty to the bottom of the roll.
- Serve immediately.
Tips, Tricks, & Notes
- I have a more in-depth article on Mayonnaise-free Tartar Sauce w/ Greek Yogurt. It is just that simple as mixing everything together in a bowl! But there are some additional photos of what it should look like there.
- For more information on baking salmon, check out my articles on The Fundamentals of Oven Baked Salmon and Barbecue Salmon. I'm particularly fond of cooking on a well-seasoned cast iron griddle because you don't need additional oil or foil to to keep it from sticking. But there are certainly ways around this if you don't want to dedicate an entire cast iron pan to fish! Cooking salmon is also more of an art than a science. No two filets are going to cook in the exact same amount of time and there are definitely some tips and tricks to nailing the cook on fish.