A spicy salmon burger with extra herbs is the perfect food for a relaxed weekend brunch. When preparing my salmon burger recipe, I included as ingredients pickled onions, avocado, and cilantro chutney (a very popular chutney in Pakistan). I use this chutney with various other dishes as well – it tastes ethereal.
Prepared Time: One hour

Serve: 6-8
Ingredients
1-pound center-cut salmon fillet (remove skin and pin bones)
6 – 8 buns, sliced from the middle
½ cup fresh parsley, finely chopped
½ cup fresh cilantro with stems, finely chopped
½ cup spring onion, finely chopped
2-3 fresh green chilies, small size
1 teaspoon garlic and ginger paste
1 teaspoon mango powder
½ teaspoon red chili powder
2 teaspoons ‘baharat’
½ teaspoon mace powder
1 egg
½ cup bread crumbs
1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander seeds, and 1 teaspoon crushed red chili flakes; combine and roast on low flame, then grind into a fine powder)
3-4 tablespoons olive oil
Salt according to taste

Preparing the avocado sauce:
2 avocadoes (peeled and deseeded)
½ teaspoon chili powder
Salt according to taste
Preparing pickled red onions:
1 large red onion, thinly sliced
1 cup of rice vinegar
1 teaspoon sugar
1 teaspoon of sea salt
Preparing cilantro chutney:
1 cup fresh cilantro, finely chopped with stems and leaves
3 cloves of garlic
1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; combine and roast on low flame, then grind into a powdered form)
3-4 fresh green chili, small size
1 tablespoon tamarind pulp
Salt according to taste

Method:
Preparing the avocado sauce:
In a large bowl, add avocados, red chili, and salt, and make a smooth sauce. Set aside.

Preparing pickled red onions:

In a large jar, add sliced onions with salt, sugar, and rice vinegar. Stir gently and keep them in the jar for about 30 minutes. Set aside

Tip: you can refrigerate onions in an airtight jar for several weeks
Preparing cilantro chutney:

In a food processor, add cilantro, green chilis, tamarind pulp, garlic, roasted combination spice powder, and salt. Blend to form a smooth chutney.

Tip: This chutney can be stored in an airtight container in the refrigerator for about a week.
Preparing salmon patties:

In a food processor, add salmon chunk, parsley, cilantro, spring onion, mango powder, red chili powder, mace powder, garlic and ginger paste, green chilies, ‘baharat’, roasted combination of spice powder, and salt, and give it a quick blitz. Then combine the salmon mixture with egg and bread crumbs. Allow the mixture to marinate, cover it, and set it aside for one hour in the refrigerator.

Tip: Don’t blend the salmon in the blender, as over-mixing will result in a paste-like dense mass which can make the salmon chewy when fried.

Tip: ‘Baharat’ provides the patties a delicious aroma and flavor
Tip: add more bread crumbs if the salmon mixture is soggy.

Take small portions of the mixture and shape into patties. Fry the patties in a pan on low heat on each side for 4-5 minutes until they nicely turn golden brown but not crispy.

On a serving plate, put the avocado sauce on the bottom half of a bun. Place the patties in the middle of a sliced bun. On top place the sliced red onion. Garnish with potatoes, cilantro sauce, and ketchup.