O.M.G. These burgers are awesome! (if you like chipotle of course…)
The recipe is from How Sweet it Is (http://www.howsweeteats.com/2015/02/tortilla-crusted-chipotle-salmon-sliders/) It was written as a recipe for sliders, but I had made homemade hamburger buns and wanted full sized salmon burgers for dinner. Everything in the recipe is pretty much the same – I just made bigger patties that took longer to cook. I’ve adapted the recipe below according to how I made the burgers.
The cans of chipotle peppers in adobo sauce sauce are pretty easy to find. They’re typically in the Mexican food section (with the refried beans, canned chilli peppers, enchilada sauce, etc.). I often have a container of them in the freezer because I usually only need one or two at a time, and it’s nice to have some available when you need it.
Recipe makes 4 good sized burgers.
1/2 cup mayonnaise
1 chipotle pepper
1 teaspoon adobo sauce from a can of chipotle peppers in adobo
3/4 cup tortilla chips (crushed to coarse crumbs in a food processor)
1 pound boneless salmon filet (do your best to remove the skin)
1 shallot, minced
2 garlic cloves, minced
1 large egg
1/3 cup seasoned bread crumbs
1 tablespoon adobo sauce from a can of chipotle peppers in adobo
1/2 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
3 to 4 tablespoons olive oil
4 hamburger buns (I made my own – see the next post)
soft unripened goat cheese (~1 slice per burger)
spring greens or your favorite lettuce
1 avocado, sliced
sriracha sauce, for topping if desired
Finely chop the chipotle pepper and combine all ingredients well. Or, you can add the ingredients to a blender or food processor and puree until smooth. Place in the fridge until needed.
Blend the tortilla chips in a food processor. Place the tortilla chip crumbs on a large plate.
Cut the skinless salmon filet into large chunks and add to the food processor. Pulse until it is in small pieces but not completely ground up. Remove the salmon and put it in a large bowl. Add the shallot, garlic, egg, bread crumbs, adobo sauce, spices, salt and pepper and parsley to the bowl. Stir with a large spoon to combine then bring the mixture together with your hands. Form the mixture into 4 large patties. The salmon mixture will seem quite moist but when you press it into the tortilla crumbs it will hold together much better.
Press each burger into the tortilla crumbs on the plate. Coat the entire burger and repeat with the others. Heat a large skillet over medium heat and add 2 tablespoon of the olive oil. Add the burgers and cook on both sides until golden brown, about 2 to 3 minutes per side. You want the insides of the burger to be opaque, so turn the heat down to low and cover the skillet for another few minutes to ensure that they are cooked.
Slice the goat cheese: Goat cheese slices well with dental floss! Use flavourless dental floss as a knife to cut slices of the goat cheese log – it won’t stick to the cheese like knives do, and you get nice circular pieces of cheese.
To assemble the burgers, add the greens on the bottom of the bun and top with sliced goat cheese. Place the burger on top, followed by the chipotle mayo, the avocado and sriracha if you want some extra heat. Serve immediately.
Serve the burgers with a nice side salad or homemade french fries.