Best Salmon Burger
The basic rule for salmon burgers is the same as for any well-crafted beef burger—make it thick and juicy. But since salmon is more delicately flavoured than beef, there’s plenty of room for enhancement. Your burger will benefit from some of the same ingredients traditionally added to fishcakes—herbs and spices will punch up the mild-tasting flesh, sour cream will add a layer of unctuousness and Dijon mustard will give it some tang. Don’t stop there. Bejewel your finished patty with as much luscious bling as you can fit onto the bun.
1 pound fresh salmon fillet (skin-on if you want to make salmon-skin bacon, which, by the way, is a tasty and nifty zero-waste exercise; see sidebar). Avoid previously frozen salmon at all costs, as it tends to break down into an undesirable mush when pulsed in the food processor
1 poblano chili or1 jalapeño chili¼ teaspoon salt¼ teaspoon freshly ground black1 egg3 green onions, finely sliced2 cloves garlic, minced½ red bell pepper, trimmed and diced2 tablespoons sour cream or mayonnaise1 tablespoon Dijon mustard¼ cup cilantro, roughly stemmed¼ cup breadcrumbs or panko Zest from one lemon4 airy burger buns (ideally brioche)4 tablespoons homemade aioli (see recipe) or store-bought mayonnaise1 tablespoon lemon juice2 tablespoons dill, chopped finely1 ripe avocado3 tablespoons olive oil,
