Salmon Burgers with Avocado & Asian Slaw
Prep: 15 minutes
Grill: 8 minutes • Serves: 4
1/2cup matchstick-cut carrots
1/2cup thinly sliced Napa cabbage
1/4cup thinly sliced red bell pepper
2tablespoons hoisin sauce
1/4cup olive oil mayonnaise
2teaspoons fresh lime juice
1-1/2teaspoons chopped fresh cilantro
1/8teaspoon garlic powder
1pinch ground red pepper
1ripe avocado, peeled, pitted and sliced
1.Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss onion, carrots, cabbage, bell pepper and hoisin until well combined; cover and refrigerate until ready to serve.
2.In separate small bowl, stir mayonnaise, lime juice, cilantro, garlic powder and red pepper until well combined; cover and refrigerate until ready to serve.
3.Place burgers on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once. About 2 minutes before burgers are done, place buns, cut side down, on hot grill rack; cook 2 minutes or until buns are toasted.
4.Spread bottom halves of buns with mayonnaise mixture; top with burgers, slaw, avocado and top buns.