Grilled Southwestern Salmon Burgers
By America's Test KitchenPublished on June 1, 2020
Time
55 minutes
Yield
Serves 4
Ingredients
1¼ pounds skinless salmon, cut into 1‑inch pieces½ cup Spicy Chipotle-Lime Mayonnaise, plus extra for serving½ cup chopped fresh parsley 2 tablespoons finely grated onion 2 teaspoons lime juice ½ teaspoon salt ¼ teaspoon pepper 4 hamburger buns, toasted if desired1 avocado, halved, pitted, and sliced thin1 tomato, cored and sliced thin
Before You Begin
If using wild salmon, which contains less fat, cook the burgers to 120 degrees (for medium-rare).
Instructions
- Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4‑inch pieces, about 2 pulses, transferring each batch to large bowl.
- Add 2 tablespoons mayonnaise, parsley, onion, and lime juice to chopped salmon and gently knead with hands until well combined. Using lightly moistened 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 at least 15 minutes or up to 24 hours.
- 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.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. Season patties with salt and pepper. Using spatula, place patties on grill and cook (covered if using gas) 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 bur-gers register 125 degrees (for medium-rare), 3 to 5 minutes. Serve burgers on buns, topped with remaining 2 tablespoons of mayonnaise, avocado, and tomato, passing extra mayonnaise separately.
Time
55 minutesYield
Serves 4Ingredients
1¼ pounds skinless salmon, cut into 1‑inch pieces
½ cup Spicy Chipotle-Lime Mayonnaise, plus extra for serving
½ cup chopped fresh parsley
2 tablespoons finely grated onion
2 teaspoons lime juice
½ teaspoon salt
¼ teaspoon pepper
4 hamburger buns, toasted if desired
1 avocado, halved, pitted, and sliced thin
1 tomato, cored and sliced thin
Ingredients
1¼ pounds skinless salmon, cut into 1‑inch pieces
½ cup Spicy Chipotle-Lime Mayonnaise, plus extra for serving
½ cup chopped fresh parsley
2 tablespoons finely grated onion
2 teaspoons lime juice
½ teaspoon salt
¼ teaspoon pepper
4 hamburger buns, toasted if desired
1 avocado, halved, pitted, and sliced thin
1 tomato, cored and sliced thin
Ingredients
1¼ pounds skinless salmon, cut into 1‑inch pieces
½ cup Spicy Chipotle-Lime Mayonnaise, plus extra for serving
½ cup chopped fresh parsley
2 tablespoons finely grated onion
2 teaspoons lime juice
½ teaspoon salt
¼ teaspoon pepper
4 hamburger buns, toasted if desired
1 avocado, halved, pitted, and sliced thin
1 tomato, cored and sliced thin
Why This Recipe Works
To prevent the burgers from drying out, we needed to add moisture -without overpowering the fish’s rich flavor. We hit the jackpot when we added mayonnaise—just 2 tablespoons gave us the creaminess and moisture we were after. Pulsing the salmon in a food processor was easy and left us with a texture good for making cohesive patties. Our creamy dressing has bold bite, with brightness from lime juice and heat from chiles. Chilling the burgers for at least 15 minutes ensures they hold their shape when grilled.
Before You Begin
If using wild salmon, which contains less fat, cook the burgers to 120 degrees (for medium-rare).
Instructions
- Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4‑inch pieces, about 2 pulses, transferring each batch to large bowl.
- Add 2 tablespoons mayonnaise, parsley, onion, and lime juice to chopped salmon and gently knead with hands until well combined. Using lightly moistened 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 at least 15 minutes or up to 24 hours.
- 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.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. Season patties with salt and pepper. Using spatula, place patties on grill and cook (covered if using gas) 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 bur-gers register 125 degrees (for medium-rare), 3 to 5 minutes. Serve burgers on buns, topped with remaining 2 tablespoons of mayonnaise, avocado, and tomato, passing extra mayonnaise separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments