Easy Salmon Burgers With Dill Honey-Mustard, Horseradish, and Avocado Recipe

• 1 1/4 pounds boneless skinless salmon fillets, cut into 1-inch cubes

• 1 small red onion

• 1/2 cup fresh dill fronds, finely chopped

• 2 tablespoons honey

• 1 tablespoon prepared horseradish, divided

• Kosher salt and freshly ground black pepper

• 1/4 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons extra-virgin olive oil

• 4 toasted split rolls

• 4 leaves Butter lettuce

• 1 ripe Hass avocado, sliced

1. Place half of salmon in a food processor and pulse until finely chopped, about 10 short pulses. Transfer to a large bowl and repeat with remaining salmon. Alternatively, chop salmon by hand and transfer to a large bowl. Finely mince half of the onion and add to salmon. Thinly slice remaining half onion and set aside.

2. Add half of the dill, 1 1/2 teaspoons of the honey, and half of the horseradish to the salmon. Season lightly with salt and pepper and knead with hands until homogenous. Form into 4 patties about 4 inches across and 1/3-inch thick. Season exteriors with salt and pepper and set aside.

3. Combine mayonnaise, dijon mustard, remaining honey, and remaining dill in a small bowl and stir until homogenous

4. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the patties and cook until browned, about 2 minutes. Flip and cook until the burgers are just barely cooked through and still slightly rare in the center, about 2 minutes longer. Transfer to a paper towel-lined tray and allow to rest for 2 minutes.

5. Divide lettuce and onion between the four bottom buns and place a salmon patty on top. Spoon honey mustard over them, then top with avocado and top bun. Serve immediately.

This Recipe Appears In

• One-Pot Wonders: Easy Salmon Burgers with Dill Honey-Mustard, Horseradish, and Avocado