Grilled Salmon Burger with Chipotle Mayo

Ingredients

Units of Measurement:

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Steps

• 1

  Combine scallions, jalapeño, cilantro, garlic cloves, Leinenkugel’s Summer Shandy Rub, salt, and pepper in a food processor and pulse a few times to combine. Scrape down the sides of the bowl and pulse once or twice more.

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  Ingredients

  • 2 Whole scallions, minced

  • 1 Medium jalapeño pepper, seeded and minced

  • 1 Clove garlic, minced

  • 1/2 Tablespoon Traeger Chicken Rub

  • To Taste salt

  • Pinch black pepper

  • 1/2 Tablespoon minced cilantro leaves

• 2

  Roughly chop the salmon and place in the bowl of the food processor and pulse 2 to 3 times.

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  Ingredients

  • 2 Pound salmon, skin and pin bones removed

• 3

  Remove salmon mixture from food processor and form into 5 patties roughly 6 ounces each.

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• 4

  Place the patties on a sheet tray and transfer to the refrigerator for 10 to 15 minutes.

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• 5

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

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• 6

  Place salmon burgers directly on the grill grate and cook for 4 minutes on each side, flipping once.

  

  Grill: 500 ˚F

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• 7

  For the Chipotle Mayo: Combine mayonnaise, chipotles and adobo sauce, lime juice, salt and pepper in a small bowl. Mix well and refrigerate until ready to use.

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  Ingredients

  • 1/2 Cup mayonnaise

  • 2 Whole chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce

  • 1/2 lime, juiced

  • To Taste salt

  • To Taste pepper

• 8

  To assemble the burgers, place the salmon burger on the bottom bun and top with lettuce, pickled red onions, pickles and chipotle mayo, or add your favorite toppings. Enjoy!

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  Ingredients

  • As Needed butter lettuce

  • As Needed pickled red onion

  • As Needed dill pickles

  • As Needed brioche buns, halved