Description
This excellent salmon burger, layered between a heap of fresh coleslaw and a honey mustard spread, will take your grilling game to the next level.
Ingredients
- 3 cups thinly sliced cabbage
- 1-1/2 cups thinly sliced fennel bulb
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red onion
- 1/4 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium ripe avocados, peeled and cubed
- 1/4 cup lime juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 pound skinless salmon fillets, cut into 1-inch pieces, divided
- 2 tablespoons grated lime zest
- 1 tablespoon dijon mustard
- 3 tablespoons finely chopped shallot
- 2 tablespoons minced fresh cilantro
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 hamburger buns, split
Directions
- Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients.
- For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl.
- Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties.
- On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°.
- Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.
