Summer Salmon Burger

Preparation

1. Preheat the oven to 400°F while the brioche buns thaw.
2. Meanwhile, place a non-stick skillet on the stove. Add some grapeseed oil and heat over medium heat. Add the salmon burger, evenly spacing it in the pan. Cook for 2 minutes on each side, or until the internal temperature is 140°F.
3. While the burgers cook, place the thawed buns (halved) in the oven for 30 seconds to toast. (*You can also grill them on a griddle with butter.)
4. Remove the buns from the oven and let them cool for a moment. When cool to touch, spread the spicy remoulade on the inside of both halves of the bun.
5. Layer on cabbage slaw, tomato slices, avocado smash, and a salmon burger.
6. Finish with the top bun, and serve.

Zing Salmon Burgers

1. Add half of the salmon to a food processor, and pulse and puree until a smooth paste is formed. Add capers and VooDoo Zing Seasoning and mix again. Scrape down the sides of the food processor with a rubber spatula.
   *Keep the remaining half of salmon chunks in a separate bowl on ice.
2. In a separate bowl with the other half of the salmon chunks, add the tequila, fresh chopped cilantro and chives, dijon mustard, lemon zest, fresh salmon paste, and bread crumbs. With a rubber spatula, fold in all the remaining ingredients gently.
3. Portion the mix into 4oz burger patties and place them on wax paper. Place in the fridge to cool while you prep burger build ingredients.
4. When ready to use, cover the burger patties with a light coat of panko breadcrumbs before grilling.
   *Not recommended to do too far in advance.
5. Chef's Tip: It is very important that all ingredients remain as cold as possible.

Avocado Smash

1. In a bowl, mash the avocado to the desired consistency, then fold in the remaining ingredients.
2. Cover with plastic wrap to stop oxidation.

Spicy Remoulade Sauce

1. Combine all ingredients together and mix well. Cover and let cool in the fridge until ready to use.