Grilled Salmon Burgers

These crave worthy, tender salmon burgers are made with keto friendly fatty farm-raised salmon but we also bulked up the fat content with mayo in the sauce and the patties. To prevent our burgers from drying out as they grilled, we needed to add moisture without overpowering the fish’s rich flavor with mayo. We made a mayonnaise sauce, adding bright lime juice and chipotle, and used 2 tablespoons of this in our patties, which gave us the creaminess and moisture we were after.

We used the remaining sauce to spread on the cooked burgers. We pulsed the salmon in a food processor for a texture that was good for making cohesive patties. We found that refrigerating the formed patties for at least 15 minutes ensured that the burgers would hold their shape when grilled. If using wild salmon, which contains less fat, cook the burgers to 120 degrees (for medium-rare) and be aware that the nutritional information for this recipe will change.

Instructions :

1. Combine mayonnaise, chipotle, and lime zest and juice in bowl. Working in 3 batches, pulse salmon in food processor until chopped into ¼-inch pieces, about 2 pulses, transferring each batch to large bowl.
2. Add 2 tablespoons mayonnaise sauce and scallions to chopped salmon and gently knead with your hands until well combined. Lightly moisten your hands, divide salmon mixture into 4 equal portions, then gently shape each portion into 1-inch-thick patty. Place patties on parchment paper–lined rimmed baking sheet and refrigerate for 15 minutes.
   3A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   3B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave burners on high.
3. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Sprinkle patties with salt and pepper. Using spatula, place patties on grill and cook
   until well browned on first side and patties easily release from grill, 3 to 5 minutes. Gently flip patties and continue to cook until well browned on second side, centers are still translucent when checked with tip of paring knife, and burgers register 125 degrees (for medium-rare), 3 to 5 minutes.
4. Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on wraps, topped evenly with remaining mayonnaise sauce, tomato, and avocado.

Grilled Salmon Burgers

These crave worthy, tender salmon burgers are made with keto friendly fatty farm-raised salmon but we also bulked up the fat content with mayo in the sauce and the patties. To prevent our burgers from drying out as they grilled, we needed to add moisture without overpowering the fish’s rich flavor with mayo.

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Prep Time 10 minutes mins

Cook Time 33 minutes mins

Total Time 45 minutes mins

Course Burgers

Cuisine American

Servings 4

Calories 570 kcal

Ingredients

  

• ½ cup mayonnaise
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 teaspoon grated lime zest plus 2 teaspoons juice
• 1¼ pounds skinless farm-raised salmon cut into 1-inch pieces
• 2 scallions sliced thin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 large iceberg lettuce leaves
• 1 tomato 6 ounces, cored and sliced thin
• 1 avocado 8 ounces, halved, pitted, and sliced thin

Instructions

 

• Combine mayonnaise, chipotle, and lime zest and juice in bowl. Working in 3 batches, pulse salmon in food processor until chopped into ¼-inch pieces, about 2 pulses, transferring each batch to large bowl.
• Add 2 tablespoons mayonnaise sauce and scallions to chopped salmon and gently knead with your hands until well combined. Lightly moisten your hands, divide salmon mixture into 4 equal portions, then gently shape each portion into 1-inch-thick patty. Place patties on parchment paper–lined rimmed baking sheet and refrigerate for 15 minutes.
• 3A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
• 3B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave burners on high.
• Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times. Sprinkle patties with salt and pepper. Using spatula, place patties on grill and cook
• until well browned on first side and patties easily release from grill, 3 to 5 minutes. Gently flip patties and continue to cook until well browned on second side, centers are still translucent when checked with tip of paring knife, and burgers register 125 degrees (for medium-rare), 3 to 5 minutes.
• Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on wraps, topped evenly with remaining mayonnaise sauce, tomato, and avocado.

Keyword Burgers, Grilled Salmon Burgers