Try out this fresh water take on a BBQ classic. Cilantro and jalapeno seasoned salmon patties are grilled over sweet maple wood, loaded onto brioche with all the fixins' and topped with a savory homemade chipotle mayo.
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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.
Roughly chop the salmon and place in the bowl of the food processor and pulse 2-3 times. Remove salmon mixture from food processor and form into 5 patties roughly 6 oz each. Place the patties on a sheet tray and transfer to the refrigerator for 10-15 minutes.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
Place salmon burgers directly on the grill grate and cook for 4 minutes each side flipping once.
For the Chipotle Mayo: Combine mayonnaise, chipotles, adobo sauce, lime juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.
To assemble the burgers, place the salmon burger on the bottom bun and top with lettuce, onions, pickles (or your favorite toppings) and chipotle mayo. Enjoy!
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