Tex-Mex Salmon Burgers
Servings: 8 burgers
Calories: 553kcal
Ingredients
For the slaw:
- 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
For the avocado mayonnaise:
- 2 medium ripe avocados pitted
- 6 tablespoons mayonnaise
- Juice and finely grated zest of 1 large lime
- 4-5 dashes hot sauce
For the burgers:
- 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
Instructions
Make the slaw:
- Combine all slaw ingredients in a large mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.
Make the avocado mayonnaise:
- 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:
- 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.
- 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:
- Spread the bottom bun with avocado mayonnaise. Top with a salmon patty. Top the patty with some slaw and the top burger bun.
Nutrition
Calories: 553kcal | Carbohydrates: 63g | Protein: 20g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 1010mg | Potassium: 606mg | Fiber: 7g | Sugar: 8g | Vitamin A: 460IU | Vitamin C: 24.3mg | Calcium: 242mg | Iron: 2.9mg