Chipotle Salmon Burgers

By sheilaolim

Shape the patties up to eight hours in advance, and cook
just before serving. Use a grill pan or nonstick skillet to
cook them since they may not hold up on a standard grill.
If you have a mini food processor, use it to prepare the
mayonnaise mixture. You can use regular hamburger
buns instead of English muffins.

Ingredients

• MAYONNAISE:
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons light mayonnaise
• 2 tablespoons finely chopped fresh mango
• 1 tablespoon finely chopped fresh pineapple
• 1/8 teaspoon finely grated lime rind
• BURGERS:
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 tablespoon finely chopped chipotle chile, canned in adobo sauce
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1 (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces
• Cooking spray
• 4 English muffins
• 4 butter lettuce leaves

Preparation

Step 1

1. To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process
until smooth. Transfer to a bowl; cover and chill.
2. To 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.
3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty.
Cover and chill 30 minutes.
4. 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.
5. 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.
6. 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.