These Salmon burgers are so deliciously satisfying plus a light and healthy alternative to a regular burger. Each bite is hearty and juicy bursting with southwest flavors and topped with a creamy Chipotle sauce that takes it to Rockstar status.
Here’s what to know about making this salmon burger recipe:
Fresh Salmon… I like to use fresh salmon but you can use canned too.
A food processor is handy, but a knife works too!
Refrigerate before cooking. Firming the burgers for 15 minutes does wonders for the texture.
Pan fry for 5 minutes per side.
They will come out lightly crispy on the outside and browned to perfection.
Once you’ve cooked up your salmon burger, pair it with this tasty and delicious Chipotle drizzle for maximum deliciousness!
- 1 ½ pounds salmon, cut into ¼-inch cubes
- ¼ cup green onion chopped
- ½ cup fresh corn
- ½ cup zucchini, diced fine or grated
- 2 cloves garlic
- ½ cup cilantro, chopped
- 1 can black beans, drained
- 1 avocado
- juice of ½ lime
- 1 egg
- 1 teaspoon cumin
- ½ teaspoon coriander
- 2 teaspoons chili powder
- ½ teaspoon sea salt
- olive oil
- ½ cup mayo
- 1 tablespoon water
- ½ cup whole milk Greek yogurt, (*see vegan note)
- ¼ cup mayonnaise, (Sir Kensington’s is best here)
- 1 chipotle pepper from a can of chipotles in adobo sauce
- 1 garlic clove, peeled
- 1 teaspoon lime juice
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon honey or maple syrup
- Sea salt and freshly ground black pepper
In a large bowl, using your hands combine the salmon, green onion, corn, zucchini, garlic, cilantro and ½ of the black beans.
In a food processor combine the remaining black beans, avocado, lime juice and pulse well. Add egg and the spices, pulse until blended.
Add the mix to the salmon mixture and stir well. Refrigerate for 15 minutes.
Heat a large pan with a small amount of oil.
Fry patties over medium heat for 4-5 minutes on each side.
Serve over salad or with a bun!
Don’t forget the Chipotle drizzle!
In a food processor, place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and generous pinches of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper, if desired.
Store in a small jar in the fridge, or in a squirt bottle for easy use.
Keeps up to 2 weeks.