MEXICAN-STYLE SALMON BURGERS

Makes: 4 servings

For the guacamole sauce:

1 very ripe large avocado

1 jalapeno pepper, seeded and finely chopped

3 tablespoons mayonnaise

2 garlic cloves, peeled and minced 2 tablespoons chopped cilantro Juice of ½ lime

Salt and pepper

For the burger:

1 pound salmon, filleted and skinned, cut into 2-inch pieces

2 shallots, peeled and minced

2 tablespoons chopped cilantro

1 tablespoon lime juice

3 tablespoons mayonnaise

½ cup fresh breadcrumbs (you can use panko as a substitute)

Salt and pepper

3 tablespoons olive oil, if sauteing

To assemble the burgers:

4 hamburger buns

4 tomato slices

1. In a small bowl, combine the ingredients together for the guacamole dressing until well-blended. Cover and refrigerate until serving.

2. In a food processor, coarsely chop half of the salmon mixture and set aside. Combine the remaining burger ingredients and pulse until well-combined. Add the reserved chopped salmon and pulse to combine. Form into 4 equal patties.

3. Preheat the barbecue for medium-high heat grilling. Cook the burgers 3 to 4 minutes on each side or until just cooked through the center and golden brown. Alternately, heat the olive oil in a large saute or grill pan. Place the burgers in the pan and saute for 3 to 4 minutes per side or until just cooked through the center.

4. Place the buns cut-side down on the barbecue or pan and toast them for 1 to 2 minutes. Remove from the heat. Spread a thin layer of guacamole sauce on the bottom bun. Place a slice of tomato on top, followed by the burger. Spread a thin layer of guacamole dressing on the top bun. Place the top on and serve.

Make ahead: You can make the salmon patties, cover tightly and refrigerate them up to 4 hours before serving.