Blackened Salmon Burgers with Avocado-Lime Mayo

There are burgers, and then there are these blackened salmon burgers! If you're looking for a fresh twist on burger night, this recipe is one you'll want to keep on repeat. Instead of ground beef, tender chunks of salmon are pulsed together with panko, scallions, and a blend of smoky spices to create juicy patties that are crisp on the outside and flaky on the inside. They're cooked in a cast-iron skillet to develop that irresistible blackened crust, then piled onto toasted buns with all your favorite burger toppings.

The real star, though, is the creamy avocado-lime mayo. Made with ripe avocado, mayonnaise, fresh lime juice, and zest, it adds a cool, tangy contrast to the bold seasoning on the salmon.

Another reason I love these burgers? They're surprisingly easy to make. A food processor does most of the work, and the patties come together in no time. Pair them with potato chips, grilled corn, or a watermelon salad for an easy summer meal that's just a little more special than your average burger night.

Can you make these blackened salmon burgers ahead of time?

Yes! Form the patties up to one day in advance and refrigerate them until you're ready to cook. The avocado-lime mayo can also be made ahead, just be sure to press plastic wrap directly onto the surface to help prevent the avocado from browning.

Can you cook these salmon burgers on a grill?

Because the patties are made from fresh chopped salmon rather than ground meat, they're more delicate than beef burgers. A cast-iron skillet is the easiest way to achieve a crisp exterior while keeping the burgers intact. If you prefer to grill them, cook them on a well-oiled grill pan or on a piece of grill-safe foil on the grill over medium heat.