Who needs bread when avocado can do the job? This little burger is pure genius, with smoked salmon, crispy lettuce, and a runny egg.
I made this once when I ran out of buns. Best kitchen accident ever. Now I almost prefer it this way. Almost.
The creamy avocado and tangy yogurt just work. It’s messy, delicious, and totally worth it. Keep a napkin nearby.
Avocado Burger with Smoked Salmon and Fried Egg
EQUIPMENT (PAID LINKS)
- Teaspoon
- Nonstick skillet
Ingredients
- 1 medium-to-large ripe avocado
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon plain Greek yogurt
- 1 small romaine lettuce leaf
- 1 oz smoked salmon
- 1 teaspoon cooking oil
- 1 large egg
- ¼ teaspoon black sesame seeds
Instructions
- Prepare the Avocado: Slice the avocado lengthwise around the pit. Twist the halves apart, carefully remove the pit, and peel away the skin while keeping both halves intact.
- Trim the Avocado: Cut a thin slice from the rounded bottom of one avocado half to create a flat, stable base. Place it on a cutting board with the hollow side facing up.
- Season the Avocado: Sprinkle the hollow center of the bottom avocado half with ⅛ teaspoon salt and ⅛ teaspoon ground black pepper.
- Spread the Greek Yogurt: Spoon 1 teaspoon of plain Greek yogurt into the center of the seasoned avocado half. Gently spread it into a thin, even layer.
- Add the Lettuce: Fold the romaine lettuce leaf to fit over the avocado half. Place it on top of the yogurt, pressing gently so it stays in place.
- Layer the Smoked Salmon: Arrange 1 ounce of smoked salmon over the lettuce. Fold the salmon into a compact layer so it fits neatly inside the avocado burger.
- Fry the Egg: Heat 1 teaspoon of cooking oil in a nonstick skillet over medium heat. Crack the egg into the skillet and cook sunny-side up for approximately 3–4 minutes, or until the white is completely set and the yolk remains soft and runny. Do not flip the egg.
- Add the Fried Egg: Carefully lift the cooked egg from the skillet using a spatula. Place it over the smoked salmon, keeping the yolk intact. Position the egg so it sits evenly on the burger.
- Complete the Avocado Burger: Gently place the remaining avocado half over the fried egg, rounded side facing up. Adjust the layers carefully to keep the burger balanced.
- Garnish with Sesame Seeds: Sprinkle ¼ teaspoon of black sesame seeds evenly over the top avocado half.
- Serve Immediately: Transfer the assembled avocado burger to a serving plate and enjoy while the egg is warm and the avocado is fresh and creamy.
Video Recipe
Avocado Burger with Smoked Salmon and Fried Egg: Little Tricks for a Big, Messy Win!
I’ve made enough of these to know that a little kitchen wisdom saves a whole lot of avocado drama. Trust me, your breakfast deserves better.
Pick an Avocado That Can Handle the Pressure
You want an avocado that’s ripe but still firm enough to hold its shape. Too soft, and you’ve basically made guacamole with an identity crisis. Give it a gentle squeeze before cutting. If it feels mushy, save it for toast instead.
Keep That Avocado from Rolling Away
Here’s my favorite little trick: Shave a tiny bit off the bottom to give it a flat base. Nobody wants their breakfast rolling across the kitchen counter. A small plate with a slightly raised edge also helps keep everything in place.
Swap the Smoked Salmon Without the Drama
Not a smoked salmon fan? Try cooked bacon, leftover grilled chicken, or thinly sliced turkey. This burger isn’t picky, and neither should you be. Just make sure your protein is fully cooked and not piled so high that the avocado top slides off.
Greek Yogurt Isn’t the Only Creamy Option
Plain Greek yogurt adds a nice tang, but cream cheese works beautifully if you want something richer. A little sour cream is another easy substitute. My lazy-day favorite is whipped cream cheese because it spreads easily and stays put.
Don’t Let the Egg Steal the Show
A runny yolk is delicious, but it can turn this burger into a slippery little disaster. Keep the heat at medium-low if your eggs tend to brown too quickly. Prefer less mess? Cook the yolk until firm or use a folded scrambled egg instead.
Make the Lettuce Work for You
Romaine gives you a satisfying crunch, but baby spinach or butter lettuce works just as well. The real trick is drying those greens thoroughly. Wet lettuce makes everything slide around, and this burger already has enough personality.
Get Creative with the Toppings
Black sesame seeds look fancy, but regular sesame seeds or everything bagel seasoning are great alternatives. A little chopped chive adds freshness, too. Just go easy on the salt, especially when using smoked salmon or seasoned toppings.
The Lazy Cook’s Breakfast Shortcut
Use prewashed lettuce and packaged smoked salmon to cut down on prep. You can even have your toppings ready before the skillet gets hot. Less chopping, fewer dishes, more time for coffee. That’s what I call a productive morning.
Prep Ahead Without Ruining the Avocado
You can wash the lettuce and portion the salmon the night before. Keep everything refrigerated in separate airtight containers. Leave the avocado whole until you’re ready to eat. Cutting it too early invites browning, and nobody ordered a sad-looking breakfast.
Leftovers Are a Different Story
This avocado burger is definitely best fresh. If you have leftovers, refrigerate them promptly in an airtight container and eat within 24 hours for the best quality. The avocado may brown, and the lettuce might lose its crunch, so don’t expect breakfast magic the next day. For safety, refrigerate within 2 hours and keep the egg fully cooked if preparing ahead.
Embrace the Mess Like a Pro
Here’s the thing about avocado burgers: they’re not exactly built for graceful eating. Use a fork and knife if the layers start slipping. There’s absolutely no shame in choosing dignity over a runny egg on your shirt. Either way, it’s delicious.
