Ingredients
The following ingredients have 4 Servings
- 8 slices bacon
- 1 1/2 pounds salmon (or substitute fresh tuna)
- cut into chunks
- 1 medium egg yolk
- 1/4 cup finely chopped fresh herbs
- a combination of chives
- parsley and dill
- 1 large clove garlic
- grated or finely chopped
- Salt and pepper
- 2 tablespoons lemon juice
- divided
- Canola oil
- for drizzling
- 3/4 cup homemade aioli* or store-bought mayo
- 3 tablespoons Sriracha hot sauce
- 1 avocado
- sliced
- 2 tablespoons lemon juice
- divided
- 4 burger rolls or everything bagels
- toasted
- Leaf lettuce
- Thinly sliced red onion
- Sliced ripe beefsteak tomato
Instruction
- Heat oven to 375°F and bake bacon on slotted pan or parchment paper-lined baking sheet until crisp
- Place fish in a food processor and pulse chop
- Remove to a bowl and combine with egg yolk, herbs, garlic, salt, pepper and 1 tablespoon lemon juice
- Form 4 patties
- Heat a nonstick skillet over medium-high heat with a drizzle of canola oil
- Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque
- Combine mayo with Sriracha sauce
- Dress the avocado with lemon juice
- Place burgers on bun or bagel bottoms, top with bacon, lettuce, avocado, onion, tomato
- Slather bun top or bagel top with Sriracha aioli
- * For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard
- Stream in 2/3 cup grapeseed oil, season with salt to taste
