Salmon Burgers with Avocado Aioli

Holy. Moly.

I cannot believe that so few ingredients can come together so deliciously. There's really not much to either the burger or the aioli - the burger is just fresh salmon, salt, pepper, and chives. But there is so much flavor in every. Single. Bite.

The original recipe called for a serrano pepper, but our grocery store didn't have any. So Brian picked up some  habaneros. I started with half of one, seeded, and ended up using one and a half, seeded, total. I would likely go with two next time, but we like a lot of spice.

Full disclosure: You're going to need both a food processor and a meat grinder. That may not seem like the best choice for a Monday night dinner, but trust me - it's worth. I'll never buy a frozen salmon burger again!

Salmon Burgers

• 1.5 lb. boneless, skinless salmon filet
• 3 T chives, minced
• Pinch kosher salt
• 1 1/2 tsp. freshly ground black pepper
• 1/2 small red onion, thinly sliced
• 4 burger buns, toasted
• Avocado aioli, recipe below
• Canola oil, for grill pan

1. Cut the salmon into pieces and freeze for about 20 minutes. Pass the chilled salmon through the coarse setting of a meat grinder.
2. Season the ground salmon with salt, pepper and chives, then mix to combine. Form the salmon into 4 equal-sized patties.
3. Add a teaspoon or two of canola oil to cast iron skillet and preheat to high. Grill the patties for 3 - 4 minutes; flip and cook another 2 - 3 minutes.
4. To assemble the burgers, spread some of the aioli on the bottom bun, top with a burger, a few slices of onion, a few leaves of cilantro, spread some of the aioli on the top bun, then place on burger.

Avocado Aioli

• 1 very ripe avocado
• 1 1/2 habanero peppers, seeded and minced
• 1/4 scant C mayonnaise
• 2 garlic cloves, minced
• 2 T fresh cilantro
• 1/2 lime, juiced

1. Scoop the flesh of the avocado and add it, along with all remaining ingredients, into a blender or food processor. Blend until smooth.
2. Check for seasoning. 

Source: Food52

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