Chipotle Salmon Burgers with Lemon Chive Mayo The Seaside Baker

Pin on Fish and Seafood Recipes

To Make the Salmon Burgers; 3 / 4 pound Boneless, skinless salmon; 1-2 Chilies in Adobo; 2 Scallions, white part with about one quarter of the green; 16-18 2 inch pieces of asparagus stalks; 1 / 3 cup Cilantro; 1 1 / 2 ounces Goat Cheese with Fig (can use plain) 1 / 2 teaspoon Himalyan Pink Salt; To Make the Pico de Gallo & Avocado Crema; 1.

A delicious Chipotle Salmon Burger

Mix the salmon, chipotle chili in adobo sauce, onion, green onion, cilantro, lime zest, salt, pepper and breadcrumbs, divide into 4 equal portions and form into patties approximately 1 inch thick. Grill (or pan fry) over medium-high heat until cooked through, about 3-5 minutes per side. Assemble the burgers and enjoy!

Chipotle Salmon Burgers with Lemon Chive Mayo The Seaside Baker

Cut up 1/4 of the salmon into chunks and place it in a food processor. Cut the remaining 3/4 of the salmon into a 1/4-inch dice and reserve in a large bowl. From the list of salmon patty ingredients, add the mayonnaise, chipotle, adobo sauce, lime zest and 3 tablespoons of panko to the food processor. Blend until smooth.

Chipotle Salmon Burgers with Lemon Chive Mayo The Seaside Baker

Preheat grill to medium high heat. In a small skillet, cook bacon until crispy, about 5 minutes on each side; reserve. Grill the burgers 6-8 minutes on each side, basting with barbecue sauce until sauce has become caramelized. Lightly toast the buns and set aside. In a medium bowl, whisk together mayonnaise and avocado until smooth and creamy.

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Bake your salmon 350 for 15 minutes. While your salmon is cooking add all vegetables to food processor and pulse a couple times to chop (or chop by hand) Add the chipotle lime mayo, mustard, eggs into the veggie mixture and mix. Once salmon is done cooking flake with two forks and let cool. Add the cooled salmon to the veggie mixture, mix, and.

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Fold in the panko, flaxseed meal, and beaten egg. Gently fold in the salmon. Divide the mixture into six equal parts and, using clean hands, shape each portion 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. Cook the burgers: heat a medium grill pan or.

chipotle salmon burger yumz a g mimzy bear Flickr

Make the salmon burgers: in a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell peppers, onions, and chipotle peppers, and stir until well combined. Fold in the panko, flaxseed meal, and beaten egg. Gently fold in the salmon.

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Directions. Prepare Salmon. 1 Heat oil in a heavy-bottomed skillet over medium-high heat. 2 Brush agave onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust.

Chipotle Salmon Burgers with Lemon Chive Mayo The Seaside Baker

Add in 2 eggs, 1/3 cup of breadcrumbs, salt and pepper. Mix to combine and form the mix into 4 equal sized patties. Fry over medium high heat in a pan with olive oil, about 5 minutes per side, or until a golden brown crust has formed.

Chipotle Salmon Burger The Green Ingredient Spotted on F… Flickr

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.

Pan Seared Salmon Burgers with Chipotle Mayonnaise

Instructions. In a food processor fitted with the blade attachment, pulse peppers, garlic, and chipotle until finely diced. Add salmon, salt and lemon juice and pulse a few times until combined. Remove blade and mix in panko crumbs and egg. Form 8- 10 patties and refrigerate for 20 minutes.

Chipotle Salmon Burgers with Lemon Chive Mayo The Seaside Baker

Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes. (The longer you wait the better!). 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.

Chipotle Salmon Burgers with Guacamole Fish Recipes, Meat Recipes

Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.) Step 4. Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.

Grilled Salmon Burger with Chipotle Mayo Salmon burgers, Grilled

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.

Chipotle Salmon Burger recipe

Pesto Salmon Burger. Pesto: Make up homemade basil pesto or purchased. Provolone or mozzarella cheese (optional): Add cheese if desired. Tapanade (optional): Add olive spread for additional flavor. Lettuce. Serve on ciabatta or focaccia bread.

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Step 3. 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.