Grilled Salmon Burger With Chipotle Mayo Recipe Traeger Grills Food

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!

CHIPOTLE SALMON BURGER

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!