Blackened Salmon Burgers With Mango-Jalapeno Salsa
Ingredients
For the Salmon Burgers:
- 500 g salmon cut into pieces and processed until ground
- 1/2 cup Panko breadcrumbs
- 2 Tablespoons parmesan cheese grated
- 2 Tablespoons olive oil separated
- 1 Tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Mango-Jalapeno Salsa:
- 1 mango chopped
- 1/2 jalapeno minced, or green chilli
- 2 Tablespoons grated red onion
- Juice of ½ lime
- For the Chipotle Mayo:
- 1/2 cup mayonnaise
- 1 chipotle pepper or roasted pepper
- 1 teaspoon of adobo sauce from the jar
- To serve buns avocado, red onions, and any other toppings you want!
Instructions
- Start by making your salsa. Combine chopped mango, jalapeno, and red onion in bowl. Squeeze fresh lime juice over top and stir to combine. Set aside.
- Cut raw salmon into large chunks and place in food processor. Pulse until salmon resembles the consistency of minced beef.
- Place salmon in a bowl and add Panko, parmesan, and olive oil. Stir with a large spoon until the ingredients are fully incorporated. Shape into 4 small or 2 large patties.
- Mix brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl. Liberally cover both sides of the salmon burgers.
- Heat large skillet with remaining 1 Tablespoon of olive oil over medium-high heat. Cook 3-4 minutes per side. Be careful when you flip the patties - they are delicate.
- As the salmon burgers are cooking, make your chipotle mayo. In a bowl, combine mayonnaise, finely chopped chipotle pepper, and adobo sauce, stirring well to combine.
- Assemble your burgers - stacked up like this: bun, smashed avocado, mango-jalapeno salsa, patties, chipotle mayo, bun. Enjoy!
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