Salmon Burgers

• •
  1.3 lbs Salmon
• •
  1 Egg, Whole, Large(44g)
• •
  0.3 cup Bread Crumbs, Panko, Dry
• •
  1 tsp Onion powder
• •
  1 tsp Garlic powder
• •
  1 tbsp Mustard powder
• •
  1 tbsp Lemon Juice, Fresh
• •
  2 tbsp Chives, Fresh
• •
  2 tbsp Vegetable oil
• •
  4 Cheese, Havarti(112g)
• •
  0.5 cup Mayonnaise, Regular
• •
  2 tsp Old Bay seasoning blend
• •
  4 Bread, Brioche Bun(340g)
• •
  1 cup Yellow Onion
• •
  1 Avocado(150g)

Instructions

1. 1Pulse the salmon in a food processor 15 times until broken down into ⅛-inch pieces. Transfer ¾ of the broken-down salmon to a large bowl and pulse the remaining salmon 15 more times until a paste forms. Add the large egg and pulse until incorporated, then add the salmon paste back to the bowl along with the panko, onion powder, garlic powder, Old Bay seasoning, mustard powder, lemon juice, and fresh chives—mix until just combined.
2. 2Divide the salmon mixture evenly into 4 equal portions and form each into a patty about ¾-inch thick on a parchment-lined plate.
3. 3Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the salmon patties and cook 3–4 minutes until the bottom is golden brown and set. Flip each patty carefully, top each with a slice of Havarti, and cook 3–4 minutes more until the second side is golden brown and the internal texture is cooked through.
4. 4While the patties cook, whisk together the mayonnaise, fresh chives, Old Bay seasoning, and lemon juice in a small bowl until smooth.
5. 5Lightly toast the brioche buns cut-side down in the same skillet over medium heat, 1–2 minutes, until they reach light golden color.
6. 6Spread the Old Bay mayonnaise evenly on the cut sides of each bun. Layer the bottom bun with a salmon patty (cheese-side up), followed by sliced avocado and thin-sliced onion, then cap with the top bun.
7. 7Serve immediately or divide evenly into 4 airtight containers while warm for storage, placing parchment between any stacked burgers.