Chipotle Salmon Burgers

Chipotle Salmon Burgers Recipe
Photo: Oxmoor House
If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use gluten-free English muffins if you don't have hamburger buns on hand.

Yield:

4 servings (serving size: 1 burger)

Recipe from

Oxmoor House

Nutritional Information

Calories 509
Fat 21.1 g
Satfat 2.7 g
Monofat 7.8 g
Polyfat 8.4 g
Protein 37.3 g
Carbohydrate 39.7 g
Fiber 4.9 g
Cholesterol 99 mg
Iron 3.4 mg
Sodium 682 mg
Calcium 50 mg

Ingredients

1 tablespoon chopped fresh cilantro
3 tablespoons light mayonnaise
2 tablespoons finely chopped mango
1 tablespoon finely chopped pineapple
1/8 teaspoon finely grated lime rind
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped chipotle chile, canned in adobo sauce {Check for Gluten}
2 teaspoons fresh lime juice
1/4 teaspoon salt
1 (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces
Cooking spray
4 (2.8-ounce) gluten-free hamburger buns
4 butter lettuce leaves

Preparation

1. Place first 5 ingredients in a food processor or blender; process until slightly chunky. Transfer to a bowl; cover and chill.

2. Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and fish; pulse 4 times or until fish is coarsely ground and mixture is well blended.

3. Divide fish mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and chill 30 minutes.

4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.

5. Wipe pan with paper towels; recoat with cooking spray. Place 2 buns, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining buns.

6. Top bottom half of each bun with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place top half of 1 bun on each serving.

Note:

Shape the patties up to 8 hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill.

Maureen Callahan,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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