Chipotle Salmon Burger

July 2015 Clean Green Eats
3.5/4

reviews ( 6 )

67%

make it again

Evi Abeler

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

Ingredients

    • 2 tablespoons olive oil mayonnaise
    • 2 tablespoons fresh lime juice
    • 3 tablespoons reduced- sodium tamari soy sauce
    • 1/2 red bell pepper, seeded, ribs removed, and finely chopped
    • 1/2 small red onion, finely chopped
    • 2 tablespoons chipotle peppers in adobo sauce, finely chopped (omit for kids)
    • 1/2 cup panko bread crumbs
    • 1/2 cup flaxseed meal
    • 1 large egg, beaten
    • Three 5–6-ounce cans high-quality boneless and skinless wild salmon, drained
    • 2 tablespoons extra- virgin olive oil
  2. For serving:
    • 1 package regular or gluten- free mini-slider buns, toasted
    • 12 small kale leaves, tough ribs or stems removed, torn
    • 1/2 red onion, thinly sliced
  3. Creamy chive sauce:
    • 1/2 cup Greek yogurt
    • 1/4 cup fresh chives, finely sliced on the diagonal
    • 1 tablespoon Worcestershire sauce

Preparation

    1. 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.
    2. 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.
    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. 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.
    4. In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
    5. 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.
  2. Clean green tip:
    1. 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!

Buy the full book from HarperCollins or from Amazon .
Recipe from Clean Green Eats , by Candice Kumai, Copyright © 2015, published by HarperWave.

Recent Reviews

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You had me at Chipotle! And what a great way to use a thinner tail section of a piece of grilled salmon. All good so far. The patties hold together well (I used only egg white), are quick to assemble, and cook beautifully creating a slight crust. The sauce however? Tasted prior to assembly, responses were "meh" or "what is that?", so in went a minor amount of adobo sauce which improved the situation, but at no time was this ever anything like Tartar Sauce. Jamie Oliver makes a Tartar Sauce with yogurt to accompany fish baps and it is exponentially better than this. Regardless, moving on - served on slider buns with tender portions of kale, shaved red onion, and the sauce. Findings: the burger patty was the star of the show and liked all-round; the kale was not a feature (too firm/too chewy), and the sauce has to go. The shaved red onion and a not-too-grainy bun was perfect. All together it was a pleasant meal, but I would rather use a softer green (arugula, spinach, mache, leaf lettuce, basil, chard) and J.O.'s (lean) Tartar sauce.

Nutellaluvr from Calgary, AB /
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It's a keeper! Kids (14, 12, 8), disliked the idea but loved the result, as did we parents. I omitted the chipotles in the burger and made a chipotle mayo for those who wanted it- big hit. Also, I pressed burgers in cornmeal before cooking for a crunchy exterior.

knorling from Portland, OR /
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Delicious! Mix of flavors was just irresistable. I added just a little more peppers to both the patty mixture, and even the chive sauce for a kick. Instead of chopping up everything and gently mixing I food-processored it lightly and added the salmon and then gave that a couple pulses for a little bit smoother and more uniform texture (hate chunky chunky patties). Griddled the patties until crispy..... It was a hit!

wiccianna from Lakeland, FL /
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well mission accomplished,,,probably one of the most expensive and healthiest burgers I made....but well worth it...here is my version of the Chipotle Salmon Burger on gluten free bread..it was really good but they could have used a lil more heat....I was a lil afraid to go big with my neighbor killer peppers. I just used 1 of each ....I did save a few burgers for a rainy Friday

klwnstl from Saint Louis, MO /
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I made these last night and they're delicious and flavorful. I love all the flavors in the recipe, but was concerned that the burgers would be too spicy with the chipotle peppers in adobo. So I added a can of chickpeas which I pulsed in the food processor, and added to the mix. They turned out beautifully - colorful, tasty and didn't fall apart!

Sprout2 from Somerville, MA /
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