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  • 8 slices bacon
  • 1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
  • 1 medium egg yolk
  • 1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
  • 1 large clove garlic, grated or finely chopped
  • Salt and pepper
  • 2 tablespoons lemon juice, divided
  • Canola oil, for drizzling
  • 3/4 cup homemade aioli* or store-bought mayo
  • 3 tablespoons Sriracha hot sauce
  • 1 avocado, sliced
  • 2 tablespoons lemon juice, divided
  • 4 burger rolls or everything bagels, toasted
For topping
  • Leaf lettuce
  • Thinly sliced red onion
  • Sliced ripe beefsteak tomato


Serves: 4


Heat oven to 375°F and bake bacon on slotted pan or parchment paper-lined baking sheet until crisp.

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs, garlic, salt, pepper and 1 tablespoon lemon juice. Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.

Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.

Place burgers on bun or bagel bottoms, top with bacon, lettuce, avocado, onion, tomato. Slather bun top or bagel top with Sriracha aioli.

* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste