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Grilled Salmon Burgers with Avocado-Orange Salad and Herbed Mayonnaise

This is a delicious burger with bright flavors. I was inspired by a visit from a longtime friend who told me of her family tradition to have an avocado and orange salad with bread every Christmas morning. It sounded so delicious that I tried my own version, but topped it on my salmon burger. Now it's a hit with my family, too.


1 1/2 lbs fresh salmon, trimmed, skinless, pin bones removed
1 egg, lightly beaten
2 T sour cream
2 T fresh chives, chopped
1 T fresh Italian parsley, chopped
2/3 cup fresh white bread crumbs
1 T freshly squeezed orange juice
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Colavita olive oil for forming patties
1/2 cup mayonnaise
2 T sour cream
1 T freshly squeezed lemon juice
1 T fresh Italian parsley, finely chopped
2 tsp fresh mint, finely chopped
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2 CA Hass avocados, pitted, peeled, thinly sliced
supremed segments of 3 oranges (see note at end of recipe)
1/2 cup red onion, thinly sliced
2 T Colavita extra virgin olive oil
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
Colavita olive oil for brushing grill
6 soft egg hamburger buns
6 leaves butter lettuce


Preheat a gas grill to medium-high.

To make the patties, finely chop the salmon by hand into 1/4 inch pieces and transfer to a large bowl. Add the egg, sour cream, chives, parsley, bread crumbs, orange juice, salt and pepper. Fold the mixture together gently, until thoroughly combined. Coat your hands with olive oil and form the mixture into 6 equal patties to fit the buns. Place the formed patties onto a clean tray, cover with plastic and chill until ready to grill.

To make the mayonnaise, combine the mayonnaise, sour cream, lemon juice, parsley, mint, salt and pepper in a bowl and mix until thoroughly combined. Cover with plastic and chill until ready to use.

To make the salad, combine the avocado slices, the supremed orange segments, red onion, olive oil, salt and pepper in bowl. Fold the mixture together gently, until combined.

When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until just done, about 4 minutes on each side (do not overcook!). During the last few minutes of grilling, place the buns on the outer edges of the rack and toast lightly.

To assemble the burgers, spread an equal portion of the herbed mayonnaise on each of the toasted bottom buns. Top with a leaf of butter lettuce, the patty and an equal portion of the avocado-orange salad. Add the bun tops and serve immediately. Enjoy with a chilled glass of Sutter Home Pinot Grigio!


Note: To supreme an orange, take a knife and slice off just the top and bottom of the orange. Place the orange on a cutting board with one of the flat sides down, so that it is stable. Following the curve of the orange, slice down the sides, removing all of the peel and pithy white part until you have a fully cleaned and peeled orange. Then take the knife and cut out each segment, in between the white membranes, to remove only the flesh of the orange. You will end up with clean wedges of pure orange.