Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli

Ingredients

  • 2 clove(s) garlic
  • 1 teaspoon(s) sugar
  • 2 tablespoon(s) unseasoned rice vinegar
  • 2 tablespoon(s) fresh lemon juice
  • 1 small red bell pepper
  • 0.5 cup(s) plus 1 tablespoon chopped mint
  • Kosher salt and freshly ground pepper
  • + 17 more ingredients
    • 0.25 cup(s) vegetable oil
    • 0.5 cup(s) mayonnaise
    • 1 small cucumber-peeled
    • 1.5 pound(s) skinless center-cut salmon fillet
    • 2 tablespoon(s) fresh lime juice
    • 6 onion rolls
    • 0.5 small green cabbage
    • 1 small red onion
    • 0.5 cup(s) plus 2 tablespoons chopped cilantro
    • 1 medium shallot
    • Avocado Aioli
    • 1.5 cup(s) Japanese panko or plain dry bread crumbs
    • 1 tablespoon(s) minced fresh ginger
    • 2 tablespoon(s) sambal oelek
    • 2 tablespoon(s) Asian fish sauce
    • 0.5 teaspoon(s) finely grated lemon zest
    • 0.25 cup(s) sesame seeds

1. In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon ...

View full recipe at Food & Wine

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