Mango, Avocado, Salmon, and Hashbrown Burger

Burger Patty In a food processor, add the salmon fillet, breadcrumbs, egg, salt, and black pepper. Pulse until combined and the mixture holds together.

Burger Patty Form the salmon mixture into 4 equal-sized patties.

Mango-Avocado Salsa In a mixing bowl, combine the diced mango, diced avocado, finely chopped red onion, finely chopped jalapeno pepper, lime juice, and salt. Mix well to combine. Set aside.

Hashbrown In a large bowl, combine the grated potatoes, all-purpose flour, salt, black pepper, and garlic powder. Mix well to coat the potatoes with the flour mixture.

Hashbrown Heat vegetable oil in a skillet over medium heat. Take a handful of the potato mixture and shape it into a round patty. Place it in the skillet and flatten it slightly with a spatula. Repeat with the remaining potato mixture to make 4 hashbrowns. Cook for 3-4 minutes on each side, until golden brown and crispy. Remove from the skillet and drain on a paper towel.

Burger Assembly Grill the burger patties on a preheated grill or skillet over medium-high heat for about 3-4 minutes on each side, or until cooked through.

Burger Assembly Toast the burger buns on the grill or in a toaster.

Burger Assembly Spread mayonnaise on the bottom half of each toasted bun. Top with a burger patty, lettuce leaves, tomato slices, and a generous amount of mango-avocado salsa. Place a hashbrown on top and cover with the other half of the bun.

Burger Assembly Serve the Mango, Avocado, Salmon, and Hashbrown Burger immediately.