Chipotle Salmon Burgers Food

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.

CHIPOTLE SALMON BURGERS

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.

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!