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)


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 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


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.



Once upon a time, I lived in the D.C. area, which is home to a sea of Kebab restaurants. This recipe is as good as anything I’ve ever tried in all those restaurants. A couple weeks ago, some friends came to visit, and we served these. They were a huge hit with us and with our guests. The marinade is absolutely a winner!!!

On this particular day, we used lamb, chicken, shrimp, red & yellow peppers, squash, zucchini, & mushrooms. After I filled the skewers beyond capacity, the extras went into the grilling basket.

The Overflow

The Overflow

I serve the Kebabs with Mediterranean pitas, Basmati rice, and Tzatziki. Delish!

Recipe from Sara Moulton on the Food Network

1 (2-pound) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3/4 cup Herb-Garlic Marinade, plus 1/4 cup, plus 1/4 cup, recipe follows
4 to 5 large red bell peppers, cut into 2 by 1 1/2-inch pieces
8 (10-inch) rosemary-branch skewers

In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, for at least 4 hours and up to 8.Blanch the bell peppers in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, for at least 4 hours and up to 8.

Prepare grill. Soak skewers in warm water 30 minutes.

Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserved bell pepper marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.

Cover ends of skewers with aluminum foil so they don’t burn.

Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

Herb-Garlic Marinade:

6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
1 cup fresh lemon juice
1 1/2 cups olive oil
Freshly ground black pepper

Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.

Yield: makes about 2 1/2 cups

Peach Nectar Chicken with Peach Barbeque Sauce

My husband made this chicken for me last summer for the first time, and we simply had to have it again with all of the fresh peaches we had on hand.

I love this technique because the meat ends up being uber juicy! The peach nectar BBQ sauce is something special, too.

Peach Nectar Chicken with Peach Barbecue Sauce
Adapted from Steven Raichlan’s recipe in Beer Can Chicken, page 112

2 tsps brown sugar
2 tsps paprika
1 tsp kosher or sea salt
1 tsp ground black pepper
1 tsp garlic powder

2 tsp canola oil

Peach Nectar Can:
1 – 12 oz can peach nectar
1 cinnamon stick

¾ c peach nectar
½ c ketchup
2 T peach or apricot preserves or pureed peaches
1 T honey
1 T Worcestershire sauce
1 T peach schnapps or dark rum (optional)
½ tsp soy sauce
¼ tsp liquid smoke
Coarse salt and ground pepper to taste

¼ cup water

Rub & Grilling Instructions:
In small bowl combine rub ingredients to make the rub.

After removing giblets from chicken, wash bird and pat dry with paper towels. Sprinkle rub between the skin and meat on each breast and thigh. Rub oil over the body of the bird. Sprinkle remaining rub on the bird and distribute evenly. (To enhance the flavor, allow the “rubbed” chicken to refrigerate for a couple of hours).

Open the the can of peach nectar, & place the cinnamon stick inside. Place the chicken & the can on the chicken roaster, or directly on the grill (balanced on the can and chicken leg bones).

Place chicken on grill and cook over medium heat until the interior temperature reaches 180 degrees F. Let chicken rest about 10 minutes before carving. Serve with Peach Barbecue Sauce.

Sauce Instructions:
Combine all sauce ingredients in a saucepan, and gradually bring to a boil over medium-high heat. (Note: all measurements are approximate and should be adapted based on individual taste and preference). Reduce heat to medium and let simmer until thick (about 8 to 10 minutes). Stir often. Serve over Peach Nectar Chicken.