- 4
Ingredients
- Ingredients:
- Servings: 4
- Burgers
- 1 lb Fresh Salmon, bone and skinned
- 1 Tbsp Jalapeno Pepper, diced small with seeds removed
- 2 Tbsp Green Onion Chopped
- 1/2 cup Sharp Cheddar Cheese, shredded
- 1 tsp Ground Cumin
- 1 tsp Hungarian Paprika
- 1 tsp Fresh Lemon Juice
- 1 Egg White
- 2 Tbsp Olive Oil
- Chipotle Heat Sauce
- 4 Chipotles, canned
- 1/4 cup Zinfandel Wine
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tsp Fresh Chopped Cilantro
- 1/2 cup Arugula Leaves
- 4 Sour Dough Buns- Split
Preparation
Step 1
Cube the boneless and skinless salmon. Chop finely on a cutting board.
In a large bowl, combine the salmon with the jalapeno, green onion, cheddar cheese, cumin, paprika and lemon juice. Mix thoroughly. Beat egg with whisk until soft peaks form. Fold into salmon mixture. Divide into 4 equal size patties about 3/4 inch thick. If possible, chill for at least an hour.
Preheat a large nonstick skillet with olive oil under medium heat. Brush the salmon patties with additional olive oil and carefully place in skillet. Cook without moving the patties in the pan for three minutes. Peak and see if browned underneath. Once browned, use a large spatula, turn patties and cook until other side is browned.
While patties are cooking, place chipotles and wine into a food processor. Pulse until chipotles are blended. Using a fine strainer, strain chipotle mixture to remove any seeds, into a medium size bowl. Add sour cream and mayonnaise and mix thoroughly. Set aside.
Toast sour dough buns.
To Assemble:
On bun bottom, place a salmon patty. Add large dollop of the chipotle sauce and top with arugula leaves. Place remaining bun top on salmon patty.