These are good and spicy, but if you really like heat, use serranos or another chile with a bigger kick.
Char, red rainbow trout (add another tablespoon of sour cream), mackerel
1 pound skinless wild salmon fillet, chilled in the freezer for 1 1/2 hours 1/2 cup chopped scallions
1/4 cup minced red bell pepper
2 tablespoons minced jalapeño chile
2 tablespoons sour cream
2 teaspoons Tabasco sauce
Coarse salt and freshly ground white pepper
1 large egg white, beaten to soft peaks
1 teaspoon vegetable oil
4 pita breads
Juice of 2 limes
Heat the oven to 400 degrees.
Take the salmon out of the freezer and cut it into 1/3-inch dice. Sorry, but the food processor won’t work for this; you’ll just make mush.
Put the salmon in a medium bowl with the scallions, bell pepper, jalapeño, sour cream, and Tabasco. Season well with salt and white pepper and fold together with a rubber spatula. Add the beaten egg white and fold it in gently but thoroughly. The burger mixture will be pretty loose.
Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat while you form the fish into 4 burgers. The easiest way to do this is on a plate; divide the mix into quarters and shape into burgers with the rubber spatula or moistened hands.
Slide the burgers into the skillet. Reshape them with the spatula if you need to, and cook for 1 minute, to set the bottoms.
Slip the skillet into the oven and bake for 2 to 3 minutes, until the tops are opaque and milky. Let the burgers rest in the skillet for 5 minutes.
Meanwhile, split the pitas and brush the insides with olive oil. Grill the pitas—on a stovetop grill or in a Foreman grill—until hot and toasted.
Peel, pit, and chop the avocados. Coarsely mash with the lime juice and a big pinch of salt.
o serve, put each burger on a pita half, divide the avocado among the burgers, and top with the remaining pita halves.