Ingredients
1 1/4 pounds boneless skinless salmon fillets, cut into 1-inch cubes
1 small red onion
1/2 cup fresh dill fronds, finely chopped
2 tablespoons honey
1 tablespoon prepared horseradish, divided
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
4 toasted split rolls
4 leaves Butter lettuce
1 ripe Hass avocado, sliced
Preparation
Place half of salmon in a food processor and pulse until finely chopped, about 10 short pulses. Transfer to a large bowl and repeat with remaining salmon. Alternatively, chop salmon by hand and transfer to a large bowl. Finely mince half of the onion and add to salmon. Thinly slice remaining half onion and set aside.
2 Add half of the dill, 1 1/2 teaspoons of the honey, and half of the horseradish to the salmon. Season lightly with salt and pepper and knead with hands until homogenous. Form into 4 patties about 4 inches across and 1/3-inch thick. Season exteriors with salt and pepper and set aside.
3 Combine mayonnaise, dijon mustard, remaining honey, and remaining dill in a small bowl and stir until homogenous
4 Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the patties and cook until browned, about 2 minutes. Flip and cook until the burgers are just barely cooked through and still slightly rare in the center, about 2 minutes longer. Transfer to a paper towel-lined tray and allow to rest for 2 minutes.
