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"BLT" Salmon Burgers with Bacon + Spicy Tomato Jam + Avocado Cream

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Molly (SpicesinMyDNA)

Ingredients

  • For the burgers:
  • 1 lb. salmon filet, cut into chunks
  • 1 shallot, minced
  • 1 tsp. garlic powder
  • 2 tsp. dijon mustard
  • pinch of red pepper flakes
  • 1/2 c. panko breadcrumbs
  • 1 large egg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • buns of your choice
  • butter lettuce
  • 1/2 lb. bacon, fried
  • For the jam:
  • 2 T. olive oil
  • 5 roma tomatoes, diced (or vine ripe works, whatever looks good at the store)
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 2 tsp. apple cider vinegar
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. salt
  • pinch of dried ginger
  • pinch of ground cloves
  • For the avocado cream:
  • 1 avocado
  • 1/2 c. plain Greek yogurt
  • squeeze of lemon
  • pinch of cayenne
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.