Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment.
1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces
1/4 cup dry breadcrumbs
2 tablespoons cilantro leaves
2 tablespoons chopped green onions
1 tablespoon chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted
12 (1/4-inch-thick) slices English cucumber
4 leaf lettuce leaves
How to Make It
Combine first 5 ingredients in a small bowl; cover and chill.
Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.
Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.
Made one of these for lunch today, and it was great--really flavorful. Accidentally put the mayo in the food processor with the salmon and was actually glad I did as it kept the burger nice and moist, and with fat free mayo, that's only 15 extra calories. I used a whole TB of jalapeno just for the one burger, so those who like food spicy will want to up the pepper.
I made these for a very rainy indoor 4th of July dinner. Used diced green chiles (1/2 a can) instead if the jalapeños, and they were so good! Very moist, and the mayo spread was perfect. The time listed cooked them perfectly.If you're near a Publix, their French hamburger buns, toasted with a little butter, are the perfect bun. Will definitely make again :)
We loved these. I did use 2 small cans Coho salmon instead of fresh. I just diced the other ingredients and mashed together. Took another recomendation and added 1/4 cup egg substitute (or 2 egg whites) to help hold together. Assembled ahead of time and chilled to help hold together. Liked the mayo - we actually thought the cilantro flavor was subtle. Served with the recommended spinach salad (delish) and grilled sweet potatoes.
This was a great burger. My meat loving husband raved about it! I cooked it 3 minutes on each side - made it hold together a bit more. Loved the mayo - made the burger pop. Also, used wheat buns - very good.
These were amazing! I made them with a whole jalapeÃÂÃÂ±o (didn't measure) and the burgers had just a little heat to them. I even made them with frozen and thawed salmon. My husband and I loved the taste of these and will make them again, great as an everyday meal. We also liked how easy these were to prepare.