- 8 slices bacon
- 1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
- 1 medium egg yolk
- 1/4 cup fresh herbs, such as a combination of chives, parsley and dill, finely chopped
- 1 large clove garlic, grated or finely chopped
- Salt and pepper
- 2 tablespoons lemon juice, divided
- Canola oil, for drizzling
- 3/4 cup homemade aioli* or store-bought mayo
- 3 tablespoons Sriracha hot sauce
- 1 avocado, sliced
- 2 tablespoons lemon juice, divided
- 4 burger rolls or everything bagels, toasted
Pre-heat the oven to 375°F and bake bacon on slotted pan or parchment paper-lined baking sheet until crisp.
Place the fish in a food processor and pulse chop. Remove to a bowl and combine with the egg yolk, herbs, garlic, salt, pepper and 1 tablespoon lemon juice. Form four patties.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add the patties and cook the fish for 6 minutes for pink centers, turning once, or 8-10 minutes, for patties that are cooked through/opaque.
Combine the mayo with the Sriracha sauce. Dress the avocado with lemon juice.
Place the burgers on the bun or bagel bottoms and top with bacon, lettuce, avocado, onion and tomato. Slather the bun top or bagel top with Sriracha aioli.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste