This burger is much lower in fat and calories than a traditional hamburger and contains tons of omega-3 fatty acids, which support cardiovascular health.
Serve these burgers on whole wheat buns for added fiber.
- For the avocado cream
- 1 ½ ripe Avocados
- 1 tablespoon Lime juice
- 4 tablespoons Crème fraiche
- cayenne pepper
- 1 handful Arugula
- 1 Red onion
- 1 tomato
- ¼ Cucumber
- 1 Beet
- 1 handful Sprout (such as Alfalfa)
- 4 Panini
For the avocado cream, halve the avocados, remove the core and gently remove the flesh from the shell. Dice into small cubes and mix with the lime juice. Crush slightly with a fork, mix with the crème fraîche and season with salt and cayenne pepper.
Rinse the arugula and spin dry. Peel the onion and cut into thin rings. Rinse the tomatoes, remove the stems, and cut into thin slices. Rinse the cucumber and also cut into thin slices. Peel the beet and slice into very thin slices (Take the best slices from the middle and use the rest for other purposes). Rinse the sprouts and drain on a paper towel. Heat the panini as desired and then slice.
For the patties, rinse the salmon, dab dry and coarsely chop. Then chop finely in the food processor. Add the egg, dill, lemon zest and horseradish into the fish and some of the breadcrumbs (approximately 3-4 tbsp), until the mixture is easy to shape. Season with salt, lemon juice and pepper and form 16 small patties. Place the remaining breadcrumbs in a shallow dish and roll the patties in it. Then fry until golden brown in a pan of hot oil on each side for 2-3 minutes. Drain on paper towels.
Spread each bun half with a little of the avocado sauce. Assemble the burgers using the onion rings, vegetables, fish patties, beets, tomatoes, cucumber slices, and the sprouts. Top with the bun half and secure with skewers as desired.