Salmon burgers with grilled asparagus and tarragon mayonnaise
These salmon burgers are everything you want from a summer BBQ recipe: juicy, fresh, and full of flavor. The salmon stays tender thanks to its chunky texture, while the tarragon mayonnaise adds a bright, herby finish that works perfectly with creamy avocado and crisp lettuce. A lighter twist on the classic burger — but just as satisfying.
In a mixing bowl, combine the salmon pieces with the shallot, chives, scallions, and mustard. Mix in the egg. Season with salt and pepper. If the mixture feels too wet, add breadcrumbs until it firms up slightly.
Divide the salmon mixture into four portions and shape each into a firm ball. Gently flatten into patties about ¾ inch thick. Cover and refrigerate for at least 1 hour to firm up.
For the tarragon mayonnaise, crush the tarragon leaves with a pinch of salt using a mortar and pestle. Mix with the mayonnaise, lemon juice, and zest.
Lightly brush both sides of the burgers with oil. Grill over direct heat for 5–6 minutes, flipping halfway through. Remove from the BBQ and let rest under aluminum foil for another 3–4 minutes.
Toast the cut sides of the hamburger buns on the grill until nicely browned. Keep a close eye on them—they can toast within a minute.
Spread the buns with tarragon mayonnaise and top with lettuce. Place the burger on top and finish with avocado slices. Add the top bun.
