CHIPOTLE SALMON BURGER
Provided by Candice Kumai
Categories Sandwich Low Fat Kid-Friendly Dinner Lunch Salmon Spring Summer Healthy Low Cholesterol Small Plates
Number Of Ingredients 19
Steps:
- 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. 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.
- 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. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
- In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
- To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
- Clean green tip:
- Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!
CHIPOTLE SALMON BURGERS
These are truly awesome! These burgers are rather fragile, so use a grill pan or a nonstick skillet. The patties should be shaped up to 8 hrs in advance & refrigerated, so the flavors can marry and cook just before serving. We used whole-wheat English muffins but ciabatta rolls or sesame hamburger buns will be fine. Cooking Light Magazine, June 2008 edition. Not accounted for in instructions.
Provided by Manami
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PREPARE MAYONNAISE:.
- Combine first 5 ingredients in a food processor or blender; process until smooth.
- Transfer to a bowl; cover and chill.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 342.3, Fat 9.7, SaturatedFat 1.8, Cholesterol 77.8, Sodium 575.4, Carbohydrate 28.6, Fiber 2.6, Sugar 3.9, Protein 33.9
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