Chipotle Salmon Burgers

This is my new favorite way to eat salmon. I came across the recipe in one of my Cooking Light magazines for Salmon Burgers. They sounded scrumptious and they turned out to be that and more!

My hubby & I made them for a second time when some friends of ours came to visit, and they were just as yummy the second time around. I think these will be making a regular appearance on our dinner plates.

Chipotle Salmon Burgers
Recipe from Cooking Light, June 2008

Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins.

Yield: 4 servings (serving size: 1 burger)

Ingredients:

Mayonnaise
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

Burgers
1/3  cup  chopped green onions
1/4  cup  chopped fresh cilantro
1  tablespoon  finely chopped chipotle chile, canned in adobo sauce (We omitted this)
2  teaspoons  fresh lime juice
1/4  teaspoon  salt
1  (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces
Cooking spray
4  English muffins (We used multigrain and toasted them in the toaster)
4  butter lettuce leaves

Preparation:

1. To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.

2. To 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.

3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.

4. 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.

5. 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.

6. 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.