Chipotle Salmon Burgers

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Shape the patties up to eight 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. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins.

Yield: 4 servings (serving size: 1 burger)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 33%
  • Fat: 15g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 6.6g
  • Protein: 37.4g
  • Carbohydrate: 28.9g
  • Fiber: 2.9g
  • Cholesterol: 94mg
  • Iron: 3.8mg
  • Sodium: 595mg
  • Calcium: 124mg

Ingredients

  • Mayonnaise:
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons light mayonnaise
  • 2 tablespoons finely chopped fresh mango
  • 1 tablespoon finely chopped fresh pineapple
  • 1/8 teaspoon finely grated lime rind
  • Burgers:
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
  • 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 English muffins
  • 4 butter lettuce leaves

Preparation

  1. 1. To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.
  2. 2. To prepare burgers, place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
  3. 3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.
  4. 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. 5. Wipe skillet with paper towels; recoat with cooking spray. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining muffins.
  6. 6. Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.
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