Best 3 Chipotle Salmon Burger Recipes

Calling all seafood enthusiasts! If you're on the hunt for a flavorful and easy-to-make meal, look no further than the Chipotle Salmon Burger. This delectable dish combines the bold smoky heat of chipotle peppers with the tender and flaky texture of salmon, resulting in a burger that's sure to tantalize your taste buds. Whether you're a seasoned home cook or just starting out in the kitchen, this recipe is designed to guide you through the process of creating a mouthwatering Chipotle Salmon Burger that will leave you and your loved ones craving for more. So, gather your ingredients, put on your apron, and let's dive into the culinary adventure of making this extraordinary burger!

Here are our top 3 tried and tested recipes!

CHIPOTLE SALMON BURGER

Chipotle Salmon Burger image

Provided by Candice Kumai

Categories Sandwich Low Fat Kid-Friendly Dinner Lunch Salmon Spring Summer Healthy Low Cholesterol Small Plates

Number Of Ingredients 19

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
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
Creamy chive sauce:
1/2 cup Greek yogurt
1/4 cup fresh chives, finely sliced on the diagonal
1 tablespoon Worcestershire sauce

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

Chipotle Salmon Burgers image

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

Ingredients

1 tablespoon chopped fresh cilantro
3 tablespoons light mayonnaise
2 tablespoons finely chopped fresh mango
1 tablespoon finely chopped fresh pineapple
1/8 teaspoon finely grated lime rind
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped chipotle chile, in adobo sauce
2 teaspoons fresh lime juice
1/4 teaspoon salt
1 1/4 lbs salmon fillets, skinned and cut into 1-inch pieces
cooking spray
4 English muffins
4 butter lettuce leaves

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

SOUTHWESTERN SALMON BURGERS

Southwestern Salmon Burgers image

I haven't made these yet, but they sound wonderful! A colorful blend of bright red peppers, fresh citrus, cilantro, and a spicy dash of chipotle, these tasty burgers are packed with omega-3s. From the book "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.

Provided by kitty.rock

Categories Free Of...

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb salmon fillet, skin removed
3/4 cup blanched almond flour
2 large eggs
1 red bell pepper, diced into 1/4-inch cubes
1 tablespoon finely chopped scallion (both white and green parts)
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground chipotle chile pepper
1 tablespoon freshly squeezed lime juice
2 tablespoons grapeseed oil

Steps:

Rinse the salmon, pat dry, and cut into 1/4-inch cubes.
In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties.
Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.
NOTE: You can find BLANCHED almond flour at www.nutsonline.com, www.honeyvillegrain.com or www.lucyskitchenshop.com. Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.

Nutrition Facts : Calories 254.3, Fat 14.5, SaturatedFat 2.4, Cholesterol 145.3, Sodium 704.7, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 26.9

Tips:

Choose wild-caught, skin-on salmon for the best flavor and texture.
Bake the salmon at 400°F for 12-15 minutes, or until cooked through.
Make sure the salmon is completely cool before flaking it.
Form the salmon burgers into 4 equal patties.
Cook the salmon burgers on a preheated grill or skillet over medium heat for 5-7 minutes per side, or until cooked through.
Serve the salmon burgers on buns with your favorite toppings, such as lettuce, tomato, onion, and avocado.

Conclusion:

Chipotle salmon burgers are packed with flavor and nutrients. They are a delicious and healthy alternative to traditional beef burgers. These burgers are also incredibly versatile and can be served with a variety of toppings and sides. Try making these burgers for your next cookout or family meal. You won't be disappointed!