Easy-to-make, smoky, blackened salmon burgers made with smoked paprika, cayenne, brown sugar, thyme, oregano and a cool, creamy queso fresco cream cheese spread!
In a bowl, mix together smoked paprika, cayenne, brown sugar, thyme oregano, salt and pepper. Set aside.
Cut salmon into small chunks. In a food processor, pulse the salmon and panko crumbs until ground. Form ground salmon into 4 burger patties.
In a hot skillet, add olive oil. Cook salmon burgers on medium-high heat for 3-4 minutes on each side. Be careful not to overcook. Transfer to a plate.
While the salmon burgers cool, make the queso fresco cream cheese spread. In a bowl, mix together cream cheese, queso fresco, garlic, onion powder, chives, salt and pepper.
To assemble, smear cheese mixture on toasted buns, add salmon burgers, sliced cucumbers, and micro greens. Serve and enjoy!