Ingredients – Burgers:
- 1 pound chopped salmon
- 1 small onion, finely diced
- 1 cup cooked oatmeal
- 1 cup panko breadcrumbs
- 2 Tbsp. cilantro, finely chopped
- 1 Tbsp. orange zest
- 2 Tbsp. sesame oil
- ¼ cup sesame seeds
- 1 cup mango, finely chopped
- 1 jalapeño pepper
- ½ tsp. salt
- ¼ tsp. pepper
Ingredients – Garnish:
- 6 lettuce leaves
- 1 large tomato cut into 6 slices
- 6 toasted whole wheat or multigrain hamburger buns
Ingredients – Avocado Mayo:
- 1/2 tbsp. fresh lime juice
- 2 tbsp. olive oil
- 1 avocado
Mix in together in a food processor for 30 seconds, or mix together in a bowl.
Method:
1. Mix together salmon, onion, bread crumbs, cilantro, oatmeal, orange zest, sesame oil, mango, and jalapeno in a food processor until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)
2. Divide the mixture into 6 equal portions using a large ice cream scoop. Sprinkle half of the sesame seeds on an oiled sheet pan. The other half of the seeds can be sprinkled on top of the patties. Shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, providing a flat, evenly cooked burger. Refrigerate the patties until ready to bake.
3. Pre-heat oven to 425°F. Bake patties for 10 minutes or until firm to touch. Top buns with lettuce and tomato. Place above a tablespoon or two of avocado mayo on it and serve.
