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Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli

    Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli

    Chef and proprietor of Zov’s Bistro in Tustin, California, Zov Karamardian, created these juicy and fiery burgers.
    The lengthy list of ingredients should encourage you. Everything is straightforward and may be prepared in advance. Pan-frying the patties just before serving is all that’s required. You may perform the aioli as a dip, a sandwich spread, or as a complement to grilled salmon or chicken.


    Avocado Aioli

    • 3 Hass avocados
    • 1/2 cup sour cream
    • 3 tablespoons chopped basil
    • 2 tablespoons minced garlic
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh lime juice
    • 1 seeded serrano chile or unseeded jalapeño, minced
    • 1 small shallot, minced
    • Kosher salt
    • Freshly ground black pepper

    Salmon Burgers and Cabbage Slaw

    • 1 1/2 pounds skinless center-cut salmon fillet, finely chopped
    • 1/2 cup mayonnaise
    • 2 tablespoons fish sauce
    • 2 tablespoons sambal oelek (see Note) or hot sauce
    • 2 garlic cloves, minced
    • 1 medium shallot, minced
    • 1 tablespoon minced fresh ginger
    • 1/2 teaspoon finely grated lemon zest
    • 1/2 cup plus 2 tablespoons chopped cilantro, divided
    • 1/2 cup plus 1 tablespoon chopped mint, divided
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 1/2 cups Japanese panko or plain dry bread crumbs, divided
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh lime juice
    • 2 tablespoons unseasoned rice vinegar
    • 1 teaspoon sugar
    • 1/2 small green cabbage, shredded
    • 1 small cucumber, peeled, halved lengthwise, seeded and julienned
    • 1 small red onion, thinly sliced
    • 1 small red bell pepper, thinly sliced
    • 1/4 cup sesame seeds
    • 1/4 cup vegetable oil
    • 6 onion rolls, split and toasted


    Prepare the aioli.

    • Crush the avocados roughly with a fork in a medium basin. Combine the sour cream with the basil, garlic, lemon juice, lime juice, chile, and shallot. Add some salt and pepper for flavor.

    Make the burgers and slaw.

    1. Briefly pulsing the salmon in a food processor ten times should result in a minced texture. Put the fish in a basin by scraping. Mayonnaise, fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, two tablespoons cilantro, one tablespoon mint, one teaspoon salt, 1/2 teaspoon pepper, and a pinch each of salt and pepper are combined in a separate bowl. Coat the salmon with the mixture and a cup of panko. Using a rubber spatula, gently combine the salmon ingredients. Form the components into six patties using hands that have been gently greased. Wrap in plastic and chill for at least two hours before serving.
    2. As a side note, mix vinegar and lemon/lime juice in a big basin. Put in the sugar and mix it up thoroughly. Toss in the remaining 1/2 cup of cilantro, 1/2 cup of mint, cabbage, cucumber, onion, and red pepper.
    3. Combine the remaining 1/2 cup of panko and the sesame seeds in a small, wide bowl. The salmon patties should be coated with the mixture and patted down.
    4. Heat the oil until it shimmers in two big, nonstick skillets. Place three salmon patties in each pan and cook them for 7 minutes, flipping once, until thoroughly browned but slightly underdone in the middle.
    5. Cover the buns with avocado mayonnaise. To assemble the sandwiches, place the salmon patties on the buns, then add the slaw.

    Make Ahead

    Avocado aioli may be stored in the refrigerator overnight if plastic wrap is firmly over the top.

    The raw salmon patties and the slaw may be stored in the refrigerator for at least one day before cooking.

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