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Chili Lime Salmon Burgers


  • Author: theperksofbeingus

Description

These spicy salmon burgers go great with a simple slaw, or salad on the side. Vary the spices & peppers if you don’t like yours as spicy. Serve them up with a garlic mayo and watch everyone ask for these again.

 


Scale

Ingredients

  • 1 large or 2 small shallots, diced fine
  • 1 large or 2 small jalepenos, seeded and diced fine
  • ½ poblano pepper, diced (can sub in green or red pepper here)
  • Enough olive oil to lightly coat bottom of 12 inch pan
  • 2 cloves garlic, shredded or minced fine
  • 1 large egg, beaten
  • 16 oz. fresh salmon, chopped  https://www.senasea.com/products/copper-river-salmon-chop
  • 2 tablespoons chili lime seasoning
  • ½ teaspoon toasted garlic seasoning
  • ¼ teaspoon course ground black pepper
  • ¼ cup panko bread crumbs
  • 4 brioche rolls
  • Softened butter for rolls
  • 2 tablespoons butter


Instructions

  • Heat up olive oil in pan
  • Add first 3 ingredients
  • Sweat veggies, while stirring with a flat spoon for about 2 minutes
  • Add in garlic, stir and sweat for another minute or so
  • Be careful with heat not to brown, but just soften
  • Set this mixture aside on a plate to cool
  • Butter sliced brioche rolls and place flat side down on griddle
  • Toast rolls till browned, and set aside
  • Leave grill for the salmon burgers, as the light coating of butter left is perfect!
  • Mix cooled veggies, egg, spices and panko into chopped salmon
  • Use hands to gently combine mixture, being careful not to overmix
  • Form 4 patties, and put onto parchment lined pan, and place in freezer for 30 minutes
  • Pre heat griddle to a medium high heat
  • Cook salmon patties for 2 minutes and then flip
  • Cook for another 1 and a half minutes, and then add the butter to pan, and cover with the upside down cookie sheet to help “butter steam” them
  • Serve with avocado, pickled red onions, and chimmichuri mayo, or your favorite toppings!


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