Lykkers, is your dinner routine crying out for a burst of color, crunch, and coastal freshness?

Gather round, because tonight we're transforming humble salmon into a burger that rivals any gourmet café—yet hits the table in about half an hour. Ready to flip greatness?

This isn't just another burger; it's a 30-minute culinary escape to a seaside bistro, minus the fuss. Whether you're a meal-prep pro or a last-minute kitchen hero, this recipe bends to your schedule. Ready to transform humble salmon into a juicy, nutrient-packed masterpiece? Grab your food processor—greatness is just a few pulses away.

Why You'll Love This Burger

Speedy satisfaction: From fridge to bun in 30 minutes (or 10 if you pre-freeze patties).

Nutrient powerhouse: One burger delivers 30 g+ protein and a hefty dose of heart-loving omega-3 fats.

Vibrant layers: Sweet-tangy sauce, creamy avocado, juicy tomato, and a crunchy kale-apple slaw deliver texture fireworks.

Custom-friendly: Gluten-free buns? Dairy-free mayo? Easy substitutions are baked in.

Ingredient Spotlight

Exact amounts matter—grab a kitchen scale or trusty measuring cups.

Salmon Patties

* 1 lb (450 g) boneless, skinless salmon, cut into 1–2 in cubes (wild-caught sockeye shines)

* 2 scallions (≈ ½ cup / 42 g), thinly sliced

* ⅓ cup loosely packed fresh basil leaves

* ⅓ cup panko breadcrumbs (try Kikkoman GF if needed)

* 2 Tbsp fresh lemon juice

* 1 ½ Tbsp mayonnaise (egg-free or classic)

* 2 tsp Dijon mustard

* ½ tsp fine sea salt

* Avocado oil, for cooking

Quick Sweet-Chili Drizzle

* 2 Tbsp honey

* ½ tsp red-pepper flakes

* ½ tsp rice vinegar

Build & Garnish

* 4 toasted hamburger buns (GF or whole-grain work, too)

* 1 ripe avocado, sliced

* 4 tomato slices

* 1 cup crunchy greens or Kale-Apple Slaw (recipe follows)

* Extra mayo for spreading

Tools You'll Need

* Food processor (7-cup capacity ideal)

* Cast-iron or heavy non-stick skillet

* Flexible fish spatula

* Small mixing bowl

* Citrus juicer and measuring spoons

Steps To Make It

Step 1: Prep the Salmon

1. Skin off: Slide a sharp tool between skin and flesh; discard skin.

2. Cube: Cut fish into even 1–2 in pieces—uniform size ensures a cohesive grind.

3. Create binder paste:

* Drop ⅓ cup (≈ 67 g) of those cubes into the food processor.

* Blitz 20–30 seconds until a sticky paste forms. This natural "glue" replaces an egg and keeps the burger extra moist.

Step 2: Build the Patty Base

1. Add remaining salmon cubes, scallions, basil, breadcrumbs, lemon juice, mayo, mustard, and salt to the processor.

2. Pulse 2–3 times, scrape bowl, repeat until mixture looks roughly chopped—about 20 short pulses total.

3. Texture check: you want visible salmon bits, not a pink purée.

Step 3: Shape & Chill

1. Divide mix into 4 equal mounds (½–¾ cup each).

2. With damp hands, press gently into ¾-inch-thick patties.

3. Too soft? Sprinkle an extra teaspoon of breadcrumbs over each side and pat in.

4. Optional but helpful: refrigerate 10 minutes to firm.

Step 4: Sear to Perfection

1. Heat 1 Tbsp avocado oil in skillet over medium heat (a drop of water should sizzle, not spit).

2. Slide patties in; cook 3–4 min per side until golden and the center hits 145 °F (63 °C).

3. Avoid pressing down—this keeps juices in.

Step 5: Quick Sweet-Chili Drizzle

1. In a small bowl whisk honey, pepper flakes, and rice vinegar until syrupy.

2. Taste; for extra kick, add a pinch more flakes.

Step 6: Assemble & Serve

1. Bun base: Spread 1 Tbsp mayo.

2. Layer up: Salmon patty → tomato slice → generous spoon of sweet-chili sauce → kale-apple slaw (or greens) → avocado slices.

3. Crown it: Top bun on, press lightly, serve hot.

Crunchy Kale-Apple Slaw (Optional but Wow!)

Ingredients

* 2 cups shredded lacinato kale

* 1 crisp apple, match-sticked

* 1 Tbsp lemon juice

* 1 tsp Dijon mustard

* 1 tsp maple syrup

* 1 Tbsp olive oil

* Pinch salt & black pepper

Method

1. Massage kale with lemon juice and salt for 1 min to soften.

2. Whisk mustard, maple, oil, and pepper; toss with kale and apple.

3. Chill 5 min; leftovers keep 24 h.

Serving Ideas & Variations

- Sidekicks: Sweet-potato fries, baked zucchini chips, or a chilled quinoa salad.

- No basil on hand? Swap cilantro or dill.

- Low-carb path: Skip the bun and serve patty over mixed greens.

- Canned salmon option: Use three 5-oz cans (drained), omit salt, add 1 beaten egg and ¼ cup extra breadcrumbs to bind—flavor good, texture slightly softer.

- Freezer prep: Place uncooked patties on parchment, freeze 2 h, then seal in a bag up to 1 month. Cook from frozen, adding 2 min per side.

Storage & Reheat Tips

- Fridge: Patties stay tender 48 h in airtight glass. Reheat over low-medium heat 3 min per side.

- Freezer: As above, 1 month. Skip microwave for best texture.

- Slaw & sauce: Store separately; stir sauce before drizzling again.

And there you have it, Lykkers—an any-night salmon masterpiece bursting with herbaceous notes, gentle heat, and the crunch of fresh produce. Let the sweet-chili drizzle mingle with creamy avocado and flaky fish—pure harmony in every bite. What creative twists did you try? Pineapple in the slaw, perhaps, or a gluten-free oat crumb crust? Share your riffs below and keep the flavor conversation sizzling!