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.

Maureen Callahan
Recipe by Cooking Light June 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.

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  • 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.

  • Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.

  • 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.

  • 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.

  • 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.

Nutrition Facts

408 calories; calories from fat 33%; fat 15g; saturated fat 2.6g; mono fat 4.5g; poly fat 6.6g; protein 37.4g; carbohydrates 28.9g; fiber 2.9g; cholesterol 94mg; iron 3.8mg; sodium 595mg; calcium 124mg.