Fjord Burgers with Norwegian Guacamole

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 lbs. ground fresh salmon
1 teaspoon salt
1/2 white onion, minced
1 tablespoon sherry
1 tablespoon fresh chopped dill
1 large ripe avocado, peeled, seeded and cut in chunks
1 teaspoon onion juice
2 tablespoons minced fresh dill or 2 teaspoons dill weed
2 small ripe tomatoes, finely diced
2 to 3 tablespoons vegetable oil for brushing the grill basket or rack
1 3-oz. pkg. cream cheese, softened
1/2 teaspoon mustard
6 high quality hamburger buns (preferably from a good bakery)
1/2 lb. Jarlsberg cheese, sliced thin



Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.

In medium bowl, combine salmon, salt, onion, sherry and dill. Mix lightly to avoid compacting. Form into six patties. In blender, combine avocado and onion juice until smooth. Stir in dill weed and tomato pieces. Cover with plastic wrap and set aside.

Place patties in grill basket. Grill to desired degree of doneness; about 4 to 5 minutes on each side. Place cheese slices on burgers during last minutes. Place bun halves, cut side down, on grill edges to brown lightly.

To assemble, combine cream cheese and mustard in small bowl. Spread on cut side of buns. Place lettuce leaf on each bottom half. Top with burgers and guacamole. Cover with bun tops.