Grilled Salmon Burgers
Fresh salmon burgers with bell pepper, shallots, garlic, and panko breadcrumbs, grilled and served on brioche buns with chipotle-lime mayo and fresh toppings.
Servings: 4 burgers
Cost: $20.00
Ingredients
For the Salmon Burgers
- 1 ¼ pound fresh salmon fillet (pin bones removed)
- ½ cup diced red bell pepper
- ¼ cup diced shallots
- 2 cloves garlic, diced
- ½ cup panko breadcrumbs (use same ratio if gluten-free)
- 2 tablespoons Dijon mustard
- ½ teaspoon coarse black pepper
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- ¼ cup mayonaise
- 2 tablespoons chipotle in adobo sauce (the sauce only)
- 1 tablespoon freshly squeezed lime juice
For Serving
- 4 brioche buns
- 1 medium red onion, sliced
- 1 large tomato, sliced
- 8 pieces green leaf lettuce, sized for the burger bun
Instructions
- Prepare the salmon: Remove the skin and any remaining pin bones from the salmon. Cut the flesh into approximately 1-inch cubes.
- Chop the ingredients: Add the salmon, red bell pepper, shallots, and garlic to a food processor. Pulse in short bursts until finely chopped but not pureed. Transfer to a large bowl.
- Make the patties: Add the panko breadcrumbs, Dijon mustard, salt, and pepper. Gently mix until combined. Shape into four evenly sized patties.
- Chill: Place the patties on a tray, cover, and refrigerate for one hour to help them firm up.
- Make the sauce: In a small bowl, combine the mayo, chipotle sauce, and lime juice. Stir until smooth and refrigerate until serving.
- Prepare the grill: Set up for two-zone grilling, and target approximately 500°F over direct heat. Clean the grates thoroughly.
- Grill the burgers: Lightly coat both sides of the patties with olive oil. Place over direct heat and grill for 5-6 minutes, or until a sear forms and the burgers release more easily from the grates. Carefully flip and continue cooking for an additional 5-6 minutes, or until the center reaches 145°F. Cooking time will vary with the thickness of the patties.
- Toast the buns: Place the brioche buns cut-side down on the grill for about one minute, until lightly toasted.
- Assemble: Spread chipotle-lime mayo on the buns. Add the salmon burgers, lettuce, tomato, and red onion. Serve immediately.
Notes
- Salmon: King and coho are excellent choices. Frozen salmon can be used if completely thawed and patted dry.
- Gluten-free: Use gluten-free panko breadcrumbs and gluten-free buns.
- Grilling: Let the patties sear before flipping, and use a thin spatula to help keep them intact.
- Doneness: Cook to an internal temperature of 145°F.
- Sauce: Adjust the chipotle sauce to taste if you prefer a milder or spicier mayo.
Nutrition
Calories: 791kcal | Carbohydrates: 53g | Protein: 41g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 227mg | Sodium: 970mg | Potassium: 974mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1758IU | Vitamin C: 35mg | Calcium: 107mg | Iron: 3mg
