Bacon-Guacamole Salmon Burgers

The weather here has finally warmed up, the trees are leafing out and I’m happy to say that after 7 long months, we’ve at last been reunited with our grill.To celebrate, I decided to grill up some burgers, but got it in my head to throw some salmon on there instead. (I may or may not have been feeling too lazy to thaw out the ground meat and form them into burgers).

Well, folks, don’t let people tell you that laziness doesn’t pay off sometimes, cuz this “burger”, while a cinch to make, is better than any I’ve had in a while.Oh, wait, no, there was that bison burger my son made for us last summer that totally knocked my socks off.But not counting that one, this is my new reference point for burger deliciousness.

Now, before you burger purists get your panties all in a twist, I DO know that technically this is not a burger.But it’s just too good to simply be called a sandwich.No, it’s grilled, it’s on a hamburger bun, it’s ludicrously delicious and I’m callin’ it a burger.

So here’s the easy part… grill up some skin-on salmon filets; mix up some guacamole, cook up some bacon so it’s crispy; heat up some burger buns (preferably on the grill).

Then just layer it all up on those slightly charred burger buns, slathering on as much guacamole and bacon as you’d like, and place the other bun on top of it all.Admire your handiwork… and then I think you can take it from there.Here’s the recipe…

Bacon-Guacamole Salmon Burgers

Click here for a printable recipe

When grilling salmon, I always keep the skin on so it doesn’t dry out on the grill.  It makes a ton of difference in the flavor too.  After you grill the salmon, the skin will just slide right off.   You can use your favorite guacamole recipe for this, adding as much heat to it as you like.  I think a little heat is great with the salmon.  Your call.

Serves 4

4 6-oz salmon filets (skin on, pin bones removed)

8 slices of cooked, crispy bacon, cut in half

Guacamole (recipe follows)

4 hamburger buns

Guacamole:2 ripe avocados

¼ cup finely minced red onion

1/3 cup tomatillo salsa

1 tablespoon lime juice

1/3 cup chopped fresh cilantro (optional)

1 teaspoon salt

½ teaspoon ground black pepper

Chopped jalapenos to taste (optional)

Remove the seeds from the avocados and mash, leaving a few little chunks.  Stir in the remaining ingredients and taste for salt, adding more salsa or lime juice if needed.

Set the grill to medium high heat and brush with oil.  Brush the tops of the salmon filets with olive oil and sprinkle liberally with salt and pepper.

Grill the salmon skin-side down for 5 minutes and then turn over and grill skin side down for another 4 or 5 minutes, depending on how thick your fillets are.  You really don’t want to overcook them!  When the salmon is just cooked through, remove from the grill.  The skin will just slip right off.

Heat the buns, cut side down on the grill for a couple of minutes.

Schmear a generous amount of guacamole on each bottom bun.  Top that with two halves of the crispy bacon.  Place a salmon filet on top of the bacon and then a little more guacamole on top of the salmon.  Top that with a couple more bacon halves and then the top bun. 

Serve with lots of napkins.


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