Spicy Salmon Burgers with Lemon Chive Mayonnaise

Growing up in a Catholic Household, we ate a lot of tuna fish sandwiches and fish sticks. It was always a welcome treat to visit my Aunt, who would change things up a bit with her Salmon Patties. When I began serving Salmon Patties in my kitchen, it was usually with a good Newburg Sauce. Still, the salmon patties were formed from canned salmon.

This offering for the 24th Day of Lent is just a little different. The burgers are made from minced salmon fillets. And there are a few peppers to jazz things up. Yeah, I love the Lenten Season if for no other reason than the fact that seafood is reasonably priced. Enjoy!

Spicy Salmon Burgers with Lemon Chive Mayonnaise
Salmon Burgers
2 lbs Salmon Fillets
1/2 cup Baby Bell Peppers (any combination of colors)
1 Jalapeno Pepper, chopped
1 Poblano Pepper, chopped
1/2 Chipotle Pepper in Adobo Sauce
2 Garlic Cloves minced
1 teaspoon fresh Lemon Juice
1/2 teaspoon Salt
3/4 cup Panko Breadcrumbs
1 large Egg, lightly beaten
1/2 tablespoon Adobo Sauce from Chipotle can

Lemon Chive Mayonnaise
1 cup Mayonnaise
1 tablespoon Chives
1 tablespoon freshly squeezed Lemon Juice
pinch of Salt

For Serving
8 Green Leaf Lettuce Leaves
1 Beef Steak or large Tomato
8 Hamburger Buns
Butter for the buns

To Make the Salmon Patties
Remove any skin from the salmon fillets, cut into chunks and set aside.

Cut the stems from the baby bell peppers. Cut peppers in half, removing any seeds. Set aside.

Cut the stems from the Jalapeno and Poblano Peppers. Split the peppers in half, removing any seeds. Set aside.

Remove a Chipotle Pepper from the Adobo Sauce, Cut the pepper in half. Set one-half aside.

Peel garlic and set aside.

In a food processor fitted with the blade attachment, dice all peppers and garlic together until finely diced.

Add salmon, salt and lemon juice and pulse a few times until combined.

Remove blade from the food processor. Add panko crumbs, the lightly beaten egg and the adobo sauce from the can. Gently mix together by hand.

Form the salmon mixture into 8 patties. Cover and refrigerate for 20 minutes.

While the patties chill, make the mayonnaise.

To Make the Lemon Chive Mayonnaise
Place the mayonnaise in a small bowl. Set aside.

Finely chop the chives. Add to mayonnaise. Add lemon juice. Stir to combine. Taste  and season with salt as needed.

Chill until ready to use.

To Cook and Assemble the Salmon Burgers
Heat a skillet over medium heat. Spray lightly with cooking spray. Once skillet is hot, add patties.

Cook salmon patties for 5 minutes on each side.

While the patties are cooking, slice a tomato and tear a few leaves of green leaf lettuce to serve with the burgers.

Brush hamburger buns with a little oil and lightly toast on a griddle.

Spread toasted buns with some lemon chive mayonnaise and add patties, lettuce and tomato.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.