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Begin by making the jam. Combine all jam ingredients in a large pot. Bring to a boil, then reduce to medium/low and cook, stirring occasionally for 35-40 minutes until thick and jam-like.
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In the meantime, make the avocado cream. Combine avocado, Greek yogurt, lemon juice, cayenne, salt and pepper in a food processor. Pulse until smooth and creamy. Taste to season and set aside.
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Wipe out the food processor with a paper towel and add the salmon. Pulse until it is in very small pieces, not quite a paste. Add to a medium mixing bowl. Add the shallot, garlic powder, mustard, red pepper flakes, salt, pepper, panko, and egg and mix with your hands until thoroughly combined. Form into 4 patties.
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Heat skillet over medium/high heat and add a drizzle of olive oil. Add burgers to pan and cook for 4-5 minutes per side until golden and cooked through.
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To assemble the burgers, toast the buns, slather the jam on both sides of the bun, then add the burger, then the avocado cream, the bacon, and finally the lettuce.