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Fresh Salmon-Cilantro Burgers


Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment.

Yield: 4 servings (serving size: 1 burger)



•  1/4 cup reduced-fat mayonnaise

•  1 tablespoon chopped fresh cilantro

•  1 tablespoon fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper

•  1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces

•  1/4 cup dry breadcrumbs

•  2 tablespoons cilantro leaves

•  2 tablespoons chopped green onions

•  1 tablespoon chopped seeded jalapeño pepper

•  2 tablespoons fresh lime juice

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  Cooking spray

•  4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted

•  12 (1/4-inch-thick) slices English cucumber

•  4 leaf lettuce leaves



1.  Combine first 5 ingredients in a small bowl; cover and chill.

2.  Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.

3.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.

4.  Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.


Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.


Jackie Mills, MS, RD, Cooking Light

MAY 2009


Source: CookingLight