Dill & Chive Salmon Burgers

INGREDIENTS (8 PEOPLE)

• 1 kg minced salmon (skinless) (±2.2 lb)
• 1 bunch dill (finely chopped)
• 30 ml chives (finely chopped) (±2 tbsp)
• Salt and pepper to taste
• 15 ml olive oil for frying (±1 tbsp)

• Avocado Mayo
• 3 sprigs cilantro
• 1 large ripe avocado
• 75 g mayonnaise (±⅓ cup)
• 1/2 lime (juiced)

• Salt and pepper
• For Serving
• Burger buns, sliced red onion, sliced cucumber, lettuce..

INSTRUCTIONS

1. Place minced salmon, chives, dill, salt and pepper in a medium bowl and mix until well combined.

2. Evenly divide mixture into 8 portions and shape into patties using the Hamburger Press.

3. Add oil to a large frypan and place over medium heat. Once oil is ready for frying, fry patties for 3-4 min. on each side or until golden and cooked through to an internal temp of 63°C / 145°F. 

4. Remove burgers from pan and allow to rest 5 min. before serving.

5. Meanwhile, using the SuperSonic Chopper Tall fitted with blade attachment, finely chop cilantro. Remove blade and place the paddle attachment. Add remaining ingredients for avocado mayo, cover and pull cord until contents are well combined and smooth.

6. Serve patties in burger buns with avocado mayo and desired toppings.