Salmon Burgers with Poached Egg & Avocado Hollandaise

For some crazy reason I always cook for 6, even though only 2 of us actually eat! {My husband counts as half, because he always comes home from work barely hungry, and my 2 kids combined count as another half, because they are super picky!}  So I am often left with a lot of food, and lately I have been finding some delicious, creative ways to use it! A couple of days ago I made salmon cakes and had four left, so I decided to make salmon burgers. I actually ended up loving the burgers more than the original recipe!  I stumbled across an avocado hollandaise from foodandwine that I LOVE! It’s one of those rare recipes that I will find ways to use time and time again. It’s SO much healthier, quicker and simpler to make than a regular hollandaise, and tastes just as good! I also decided to add a poached egg… just because the hollandaise took seconds, and the patties were already made, and I was bored, and felt like getting fancy! You could add asparagus, or even just serve the burgers plain! But the combination was to die for delicious! I hope you guys enjoy. 

{for the salmon patties, adapted from Ina Garten}
2 Tbsp olive oil
2 Tbsp butter
2 14.5oz cans wild alaskan salmon
1/2 red onion, diced
2 stalks celery, finely diced
1 red bell pepper, diced
1 tsp minced garlic
1/4 cup minced fresh flat-leaf parsley
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 1/2 teaspoons old bay seasoning
kosher salt and pepper
1 cup italian breadcrumbs
1/2 cup mayonnaise
2 teaspoons grainy dijon mustard
2 extra-large eggs

{for the avocado hollandaise: adapted from food & wine}
1 avocado, peeled and chopped
4 tsp fresh lemon juice
2 Tbsp extra-virgin olive oil
Kosher salt & freshly ground black pepper 

4 eggs {for poaching}
4 burger buns
gourmet mixed lettuce

Directions: Melt 1 Tbsp butter in 1 Tbsp olive oil in a pan over medium high heat. Add the onion, celery, garlic and red bell pepper and sauté until softened {4-5 minutes}. Meanwhile, combine the salmon, parsley, hot sauce, Worcestershire sauce, old bay seasoning, kosher salt and pepper, breadcrumbs, mayonnaise, grainy dijon and eggs in a large bowl, and stir to combine. Add the celery, garlic, bell pepper and onion mixture to the bowl, and stir to incorporate. Divide the mixture into six equally sized balls, and flatten with your hands to form patties. Place on a baking tray, and set aside in the fridge or freezer to completely cool {which will help them retain their shape through cooking}.

To make the avocado hollandaise: combine the avocado, lemon juice, olive oil, salt and pepper and 2/3 cup HOT water in a blender, and puree until smooth.

Heat the remaining 1 Tbsp butter in 1 Tbsp olive oil, add the salmon cakes, and cook 4-5 minutes per side until browned and crisp and heated through. Set in a warm oven while preparing the eggs:

Fill a 10-inch nonstick skillet half full of water and add 1 Tbsp white vinegar {this will make the egg white cook faster so it doesn’t spread}. Bring to a gentle simmer. Gently break 1 of the eggs into a ramekin, or small dish, swirl the water with a spoon, then lower the egg into the water and cook for 4 to 4 1/2 minutes, until the egg white is set, but the yolk remains soft. Repeat with remaining eggs.

To assemble the burgers: place a handful of mixed gourmet lettuce on the bottom of the burger bun, top with a salmon patty, followed by a poached egg, and drizzle with the avocado hollandaise. {I put the poached egg on top for the pics!} Place another half of the burger bun on top, and enjoy!

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