PAN SEARED SALMON BURGERS WITH CHIPOTLE MAYONNAISE
We make a simple chipotle mayonnaise to spread on the bun. You can do this using a food processor or if you prefer, mince the chipotle pepper and cilantro very small and just stir into the mayonnaise with a spoon. You can find canned chipotle peppers in adobo sauce in the international aisle of grocery stores as well as in Hispanic or Asian markets.
Provided by Adam and Joanne Gallagher
Time 25m
Yield Makes 4 burgers
Number Of Ingredients 12
Steps:
- Heat oil in a heavy-bottomed skillet over medium-high heat.
- Brush agave onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork.
- Transfer to a plate and rest for 5 minutes.
- Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.
- Slather mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.
CHIPOTLE SALMON BURGER
Provided by Candice Kumai
Categories Sandwich Low Fat Kid-Friendly Dinner Lunch Salmon Spring Summer Healthy Low Cholesterol Small Plates
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
- Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
- Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
- In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
- To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
- Clean green tip:
- Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!
GRILLED SALMON BURGER WITH CHIPOTLE MAYO RECIPE | TRAEGER GRILLS
Homemade salmon patties are grilled and loaded onto brioche with onions, lettuce, tomatoes and a homemade chipotle mayo.
Provided by Traeger Kitchen
Categories Seafood
Number Of Ingredients 17
Steps:
- Combine scallions, jalapeño, cilantro, garlic, Traeger Chicken Rub, salt, and pepper in a food processor and pulse a few times to combine. Scrape down the sides of the bowl and pulse once or twice more.
- Roughly chop the salmon and place it in the bowl of the food processor and pulse 2 to 3 times.
- Remove salmon mixture from food processor and form into 5 patties roughly 6 ounces each.
- Place the patties on a sheet tray and transfer them to the refrigerator for 10 to 15 minutes.
- When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
- Place salmon burgers directly on the grill grate and cook for 4 minutes on each side, flipping once.
- For the Chipotle Mayo: Combine mayonnaise, chipotles and adobo sauce, lime juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.
- To assemble the burgers, place the salmon burger on the bottom bun and top with lettuce, pickled red onions, pickles, and chipotle mayo, or add your favorite toppings. Enjoy!
CHIPOTLE SALMON BURGERS
These are truly awesome! These burgers are rather fragile, so use a grill pan or a nonstick skillet. The patties should be shaped up to 8 hrs in advance & refrigerated, so the flavors can marry and cook just before serving. We used whole-wheat English muffins but ciabatta rolls or sesame hamburger buns will be fine. Cooking Light Magazine, June 2008 edition. Not accounted for in instructions.
Provided by Manami
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PREPARE MAYONNAISE:.
- Combine first 5 ingredients in a food processor or blender; process until smooth.
- Transfer to a bowl; cover and chill.
- 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. (The longer you wait the better!).
- 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 : Calories 342.3, Fat 9.7, SaturatedFat 1.8, Cholesterol 77.8, Sodium 575.4, Carbohydrate 28.6, Fiber 2.6, Sugar 3.9, Protein 33.9
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