Name: Tex-Mex Salmon Burgers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups coleslaw mix; 4 tablespoons mayonnaise; Juice of 1 large lime; 1 tablespoon granulated sugar; Kosher or fine sea salt; Freshly ground black pepper; 2 medium ripe avocados (pitted); 6 tablespoons mayonnaise; Juice and finely grated zest of 1 large lime; 4-5 dashes hot sauce; 1 14.75-ounce can salmon (undrained); 1½ cups gluten-free panko-style breadcrumbs; 3 large eggs (lightly beaten); 2 teaspoons chili powder; 1 4-ounce can chopped mild green chilies (drained); 1 cup corn kernels (thawed if frozen); 3 medium scallions (finely chopped); 3 tablespoons vegetable oil; 8 gluten-free hamburger buns (toasted)

Make the slaw:

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Combine all slaw ingredients in a large mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.

Make the avocado mayonnaise:

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Mash the avocados in a small mixing bowl. Add the remaining ingredients and stir to combine. Cover with plastic wrap and refrigerate until ready to serve.

Make the burgers:

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Put the salmon and liquid from the can in a large mixing bowl and flake the salmon with a fork. Add the breadcrumbs, eggs, chili powder, chilies, corn, and scallions. Mix well. Form into 8 tightly-packed patties, about ½-inch thick.
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Heat the oil in a large skillet over medium-high heat. Fry the patties in batches (do not over-crowd the pan), cooking for 3-4 minutes per side or until nicely browned.

To serve:

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Spread the bottom bun with avocado mayonnaise. Top with a salmon patty. Top the patty with some slaw and the top burger bun.

Tex-Mex Salmon Burgers