Back when my husband and I were first dating, he took me out to a fancy restaurant for some reason or other — maybe it was Valentine’s Day. Anyway, it was one of those restaurants where everything on the menu looked amazing and I couldn’t possibly decide what to get, so when the waitress came by to take our order, I just sortof panicked and blurted out the first entree I could see on the menu. It was a shrimp burger.
Immediately I felt like an idiot. I was on a date at a fancy restaurant — wearing a cocktail dress even — and I ordered a shrimp burger? What a dummy. I probably shouldn’t have worried, though — it was absolutely delicious, and apparently it wasn’t enough to dissuade him from marrying me. And JOKE’S ON HIM, because he has now witnessed me drinking soup from a tupperware container, eating sriracha with a spoon, and conducting gestappo-level raids of our freezer to make sure my Skinny Cow ice cream sandwiches haven’t disappeared. So…I win?
Anyway, this isn’t quite a delicious (and hilarious) shrimp burger, but it’s very much the same idea. I love all the flavors in here, and a few avocado slices are the perfect complement. Dig in!
CILANTRO-LIME SALMON BURGERS (recipe from Pink Parsley)
1 lb salmon, skin removed
1 tbsp Greek yogurt
1/4 cup chopped fresh cilantro
juice of 1 lime
1 tsp lime zest
1/3 cup panko bread crumbs
1 garlic clove, minced
1 jalapeño, seeds and ribs removed, minced
2-3 green onions, chopped
dash of hot sauce
salt and pepper to taste
1 tbsp vegetable oil (for frying)
avocado, hamburger buns, and cilantro-lime sauce (see below), for serving
1/4 cup Greek yogurt
2 tbsp lime juice
2 tbsp chopped cilantro
salt and pepper to taste
a few dashes of hot sauce
1. Chop salmon into 1-2 inch chunks; transfer to food processor. Add greek yogurt, cilantro, lime juice and zest, bread crumbs, garlic, jalapeño, green onion, salt and pepper, and hot sauce. Pulse several times to chop the salmon into small pieces and combine with the other ingredients.
2. Form salmon mixture into 4 equal-sized patties, each about 3/4-inch thick. Chill at least 30 minutes, or up to several hours.
3. Meanwhile, whisk together all ingredients for cilantro-lime sauce. Cover and chill until ready to use.
4. Heat oil in nonstick skillet over medium high heat. Carefully place burgers in the skillet and cook 2 minutes. Carefully flip burgers and cook an additional 2 minutes. Serve each burger on a toasted bun with cilantro-lime sauce and sliced avocado.
Delicious and very filling. I served these with some yummy sweet potato tots!