Pan Seared Salmon Burgers With Chipotle Mayonnaise Recipes

PAN-SEARED SALMON BURGERS

Steps:

• Place garlic in a food processor in pulse; then, add the salmon to combine and pour ground up salmon into a large bowl.
• Add garlic powder, paprika, onion powder, salt, pepper, breadcrumbs, and cheese and stir to combine.
• Use your hands to form mixture into burgers, placing them on a plate.
• Then, heat a large skillet (I used my cast iron) over medium high heat with olive oil--at least 3 tbsp--and wait a minute or so before adding in the burgers. You may need to do this in two rounds depending on how many burgers fit in your skillet. Cover the skillet with a lid and cook burgers for 3-4 minutes per side.
• For the aioli: Place mayo in a bowl and set aside; then, heat olive oil in a skillet and add the garlic. Cook garlic until it turns slightly golden, then pour garlic and olive oil into the bowl with the mayo; stir to combine.
• Assemble burgers the way you would a normal burger with plenty of garlic aioli.
• Enjoy!

PAN SEARED SALMON BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• For complete instructions, visit the original site at http://www.inspiredtaste.net/3506/agave-salmon-burgers-with-chipotle-mayonnaise/

PAN-SEARED SALMON BURGERS

Steps:

• Mix the salmon, chives, parsley, salt and pepper together. Mold into two patties. Add the canola oil to the pan to heat. When the oil is heated, place the patties into the oil and cook for 15 minutes on each side. When the patties are golden brown, remove from pan and place on hot buttered buns. Add onion, tomatoes, bacon, cucumber, and your favorite mustard. Enjoy!

PAN-SEARED SALMON BURGERS

Steps:

• Preheat the oven to 400 degrees.
• Split the 4 buns down the center.
• Spread 1/2 tsp butter to each side of the bun. Place the bun butter side down on a large baking sheet.
• Bake the buns in the oven for 5 minutes. Remove from the oven and keep warm while cooking the salmon.
• Pat the salmon dry, then season each side of the fillets with salt and pepper.
• Heat the cast iron pan over medium heat. Add the butter and olive oil.
• When the butter has melted, place the salmon into the pan. Let cook for 4 minutes.
• Gently flip the salmon and cook on the other side for another 4 minutes.
• Place the salmon on the bottom bun. Add the sauce, tomato, arugula, more sauce, then the top bun.
• Add all the ingredients together in a small bowl and stir until combined.

GRILLED SALMON BURGER WITH CHIPOTLE MAYO RECIPE | TRAEGER GRILLS

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!

PAN SEARED SALMON BURGERS WITH CHIPOTLE MAYONNAISE

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.