Spicy Salmon Burgers With Avocado Ranch

: |: |: |: |Provided by Del Monte


  • 1 Del MonteⓇ Avocado, pitted and scooped from the shell
  • ½ cup chopped cilantro leaves and stems
  • ½ cup buttermilk
  • 2 tablespoons lime juice from Del MonteⓇ Limes
  • 1 garlic clove, chopped
  • ½ teaspoon fine sea salt
  • 1½ pounds salmon, bones and skin removed, divided
  • ½ cup dry breadcrumbs
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • ¼ teaspoon cayenne pepper
  • 2 jalapeños, seeded and chopped
  • 2 jalapeños, seeded and chopped
  • 4 green onions, chopped
  • 2 tablespoons olive oil
  • 4 hamburger buns, lightly toasted
  • 8 butter lettuce leaves


  1. In a blender combine avocado, cilantro, buttermilk, lime juice, garlic, and salt. Blend until completely smooth. If needed, add a little more buttermilk to obtain a thick but pourable consistency. Set aside.
  2. In a food processor combine about ¼ of the salmon, breadcrumbs, cumin, oregano, salt, and cayenne. Process until mixture forms a smooth paste. Add remaining salmon, jalapeños, cilantro, and green onion. Pulse until salmon and vegetables are finely chopped but not a paste.
  3. Form salmon mixture into 4 patties.
  4. In a large nonstick skillet heat oil over medium heat. Add burgers and cook, flipping once, until browned and cooked through, 8-10 minutes (internal temperature should reach 145℉).
  5. Serve burgers on buns, topped with avocado ranch and lettuce.