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Tex Mex Salmon Burgers With Avocado Cream Spread
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Description
A flavorful salmon burger that gets spiced up with Tex-Mex flavors and an avocado cream spread.
Ingredients
- FOR THE BURGERS:
- 1 pound Wild Salmon, Skin Peeled Off And Any Bones Removed, Cut Into Chunks
- ½ cups Purple Onion, Diced
- ¼ cups Greeen Onion, Diced
- ½ cups Cilantro, Chopped
- ½ cups Whole Wheat Crackers, Crushed (I Like Kashi's Whole Wheat Pitas)
- 4 cloves Garlic, Minced
- ½ teaspoons Garlic Salt
- ½ teaspoons Black Pepper
- ¼ teaspoons Tabasco Sauce
- 1 whole Lime, Cut In Half, 1 Half Reserved For Avocado Cream Spread
- FOR THE AVOCADO CREAM SPREAD:
- 1 whole Avocado, Peeled, Pitted And Cut Into Large Pieces
- ¼ cups Cilantro
- ¼ cups Nonfat Greek Yogurt
- ⅛ teaspoons Tabasco Sauce
- ½ teaspoons Black Pepper
- ¼ teaspoons Garlic Salt
- FOR THE ASSEMBLY:
- 4 whole Whole Wheat Buns
- 1 whole Recipe Corn Salsa (In My Recipe Inbox)
- Optional Condiments: Lettuce, Tomatoes, Onions, Etc.
Preparation
For the avocado cream spread:
Combine in a small food processor the avocado, cilantro, yogurt, Tabasco, salt, and garlic salt. Pulse to combine and puree the mixture. Squeeze in the juice from the reserved lime half. Pulse again, and season to taste with additional salt and pepper.
For the burgers:
Preheat grill to medium heat.
In a large food processor add salmon. Chop it into a coarse ground. Add purple onion, green onion, cilantro, crackers, garlic, garlic salt, pepper, Tabasco and the juice from half of a lime. Pulse until everything is thoroughly mixed.
Divide the salmon mixture into 4 and form it into patties. Grill for 4 minutes per side or until cooked through.
Assemble the burgers:
Place the bottom of the bun on your plate. Spread on avocado spread, place a salmon pattie on top then top with roasted corn salsa or your favorite burger condiments. Add the bun top and enjoy!
Recipe adapted from Cooking Light.
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