Salmon, Watercress and Wasabi Guacamole Burger

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

A burger doesn’t have to have a minced meat rissole in it — it needs a good ban, a great filling and the possibility to dribble down your chin. Then yon have a great burger!


  • 200 g(6 ½ oz) salmon fillet, skin and bones removed
  • salt and pepper
  • 2 teaspoons sesame oil
  • 1 ripe avocado
  • ½ teaspoon wasabi paste or more to taste
  • 2 teaspoons lemon juice
  • 2 white sesame buns
  • 1 handful watercress
  • 1 small red onion, peeled and finely sliced into rings


Cut salmon into four pieces, lightly season and brush with sesame oil. Halve avocado and scoop out flesh. Mash with wasabi, lemon juice and ½ teaspoon salt.

Heat a heavy or non-stick frying pan and cook salmon 40 seconds over a high heat, then turn and cook a further 30 seconds. The salmon will be pink, almost raw inside. If you prefer it cooked more, turn heat to medium and cook up to 2 minutes on each side.

Split the buns and spread with avocado mash on both tops and bottoms. Place watercress on the bottoms, then two pieces of salmon, then finally the onion and replace the tops.