Pioneer Woman Blackened Salmon Burgers

Directions

• Make the avocado-lime mayo: Puree 1/3 cup mayonnaise, 1/2 teaspoon kosher salt, the zest and juice of 1 large lime and 1 large avocado in a food processor until smooth. Season with more salt if needed, then scrape it into a bowl and press plastic wrap on the surface so it stays green. Refrigerate until serving and wipe out the food processor.
• Mix the spice blend: Stir 1 tablespoon kosher salt, 4 teaspoons sweet paprika, 2 teaspoons garlic powder and 2 teaspoons onion powder in a bowl. Then add 1 teaspoon dried oregano, 1 teaspoon black pepper and 1/2 teaspoon cayenne pepper, and keep it close because you'll use it two ways.
• Prep the pan and salmon: Preheat the oven to 350°F, line a baking sheet with parchment paper and spray it with cooking spray. Pulse half of the 2 pounds salmon chunks in the food processor until chopped small, then move it to a large bowl.
• Blend the binder: Add the remaining salmon to the processor with 3 tablespoons mayonnaise and blend until mostly smooth. Then add it to the chopped salmon along with 1/2 cup panko, 4 sliced scallions and half of the spice mix, and mix well.
• Form the patties: Shape the mixture into six 4-inch patties on the prepared baking sheet. Season both sides with the remaining spice mix.
• Toast the buns: Set the 6 split potato hamburger buns cut-side up on a second baking sheet. Bake until toasted, about 5 minutes.
• Blacken the patties: Heat 2 tablespoons of the vegetable oil in a large cast iron skillet over medium-high heat, then add 3 patties. Cook until browned, 3 to 4 minutes per side, and wipe out the skillet before repeating with the remaining oil and patties.
• Build and serve: Spread avocado-lime mayo on the toasted buns and set a patty on each one. Top with sliced tomatoes, sliced red onion and lettuce leaves, then serve with potato chips.