Chipotle Salmon Burgers

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 509
  • Fat: 21.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 8.4g
  • Protein: 37.3g
  • Carbohydrate: 39.7g
  • Fiber: 4.9g
  • Cholesterol: 99mg
  • Iron: 3.4mg
  • Sodium: 682mg
  • Calcium: 50mg

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. 1. Place first 5 ingredients in a food processor or blender; process until slightly chunky. Transfer to a bowl; cover and chill.
  2. 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. 3. Divide fish mixture into 4 equal portions, shaping each 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 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. 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.

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