- 2 Salmon loins, skin off and deboned
- ½ cup parsley, finely chopped
- ½ onion, finely chopped
- 2 garlic clove
- 1 egg
- 1 cup bread crumbs (or enough to give the burgers some consistency)
- ¼ cup Ahuacatlán Natural
For the Tartare Sauce
- 2 tbs Ahuacatlán Lime
- 4 tbs heavy cream
- 4 tbs mayonnaise
- ½ Onion, finely chopped
- 4 oat buns, or buns of your choice
Chop the salmon finely, and add to a large bowl.
Add onion, garlic and parsley. Mix well and add a beaten egg and the breadcrumbs. Season with salt and pepper. Cover with plastic and refrigerate.
Shape up hamburgers making a ball in the center of your palm and then press them evenly.
In a frying pan, add a drizzle of Ahuacatlan Natural and pan fry the salmon burgers one at a time.
For the tartate sauce, take a medium size bow. Add the heavy cream, mayonnaise, onion, and Ahucatlan Lime. Mix together until evenly combined.
To serve cut open each bun, add tartare sauce on one side, lettuce and the salmon burger, cover and enjoy.