Directions

1. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to KitchenAid®Stand Mixer. Position a medium bowl under attachment. Turn to Speed 4 and grind 1 cup peeled and cubed mango and 1 jalapeno. Gently stir in remaining salsa ingredients (1 peeled and diced avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1/2 tsp sea salt. juice of 1 lime). Refrigerate until ready to use. Can be made 2 hours ahead.
2. Place salmon on a parchment lined baking sheet and freeze 20 minutes. Attach clean food grinder to stand mixer with coarse grinding plate. Position mixer bowl under grinder, turn to speed 4 and grind salmon. Remove food grinder and attach flat beater and mixer bowl to mixer. Add 1/3 cup finely chopped red onion, 1 egg, 1 Tbs horseradish or Dijon mustard, 3 tsp lemon zest, 1 tsp salt and 1 tsp black pepper. Using a 1/2-cup measure, shape into 4 (1/2-inch thick) patties. Place on parchment lined baking sheet and chill 10 minutes.
3. Heat 1 tablespoon oil in large skillet over medium high heat. Cook salmon burgers in batches, 3 to 4 minutes per side until cooked through, adding remaining oil as needed. Serve immediately on toasted buns or in lettuce cups with mango avocado salsa.