- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Serving: 4 - 6 patties
Smoky, spicy chipotle adds just the right amount of kick to these hearty salmon burgers, and the cilantro lime sauce is so cooling and flavorful - it adds the perfect touch. While this recipe calls for fresh salmon, shredded - drained canned salmon will work just fine.
Ingredients
- for the burgers:
- salmon filets - 2 pounds (500 g), skin removed and finely
chopped or shredded - red onion - 1 medium, grated
- garlic cloves - 2, pressed
- chipotle chile - 1, finely minced
- adobo sauce - 1 1/2 tbsp (from chipotle can)
- cilantro - 2 tbsp fresh, chopped
- lemon juice - 1 tbsp
- eggs - 2 large, beaten
- salt and pepper - to taste
- panko bread crumbs - 1 cup
- olive oil - for cooking
- for the sauce:
- mayonnaise - 1 tbsp
- sour cream - 1/3 cup
- cilantro - 2 tbsp fresh, chopped
- lime - juice of 1
- salt - 1/2 tsp
how to
to make the burgers:
- Put the salmon, onion, garlic, chipotle pepper and sauce, cilantro and lemon juice in a large bowl and mix well with a fork.
- Add the beaten egg, salt, and pepper and stir to incorporate, then stir in the bread crumbs and mix well.
- With your hands a bit moistened, form into 4 or 6 equal sized patties, put them on a plate and refrigerate for about 30 minutes.
- Heat a heavy bottomed skillet over medium heat, cover the bottom with a thin layer of olive, and when the oil is hot add the patties and cook for about 5 minutes per side - until crispy. (you can cook 2 or 3 at a time, and keep the cooked ones warm in the oven until all are done)
to make the sauce:
- Whisk together the mayo, sour cream, cilantro, lime juice and salt until well combined.
- Toast some good buns in the oven or on a griddle, top with lettuce, tomato and avocado, then the salmon burger and drizzle well with the sour cream sauce.
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