Hi everyone! I have a little gift for you all. A little something to cure your case of the Mondays – Tortilla Crusted Chipotle Salmon Burgers!!! I made these little babies on Saturday night and wanted to post about them immediately after finishing my dinner; I’ve been dying to share them with you over the past 48 hours! This recipe wasn’t even scheduled to be published until mid-March, but these salmon burgers were so delicious, I just couldn’t make you all wait!
Now, I have my fair share of amazing salmon dishes to share on the blog (so I hope you like salmon…or that maybe I can make a salmon lover out of you?), but these just pushed their way into the top 3. The salmon patties themselves are amazing, but the chipotle mayo and feta cheese spread that I used just knocked this one out of the park.
Let’s talk about this feta cheese spread deal for a second. The feta cheese spread purchase was the result of a Trader Joe’s sample. You know the ones… Trader Joe’s gets me with their samples almost every single time! It is rare that I walk away from the sampling counter empty-handed. Anyway, this was a good decision, but if you don’t have a TJs nearby or if feta isn’t your thing, you can use another soft cheese such as chevre, or whatever cheese your heart desires. Just don’t forgo the cheese altogether unless you absolutely have to, ok? Because it totally seals the deal.
Onto the chipotle mayo… First of all, have you been introduced to chipotle peppers in adobo sauce? Both the peppers and the sauce are so yummy. They’ve got a little kick along with a deep smoky flavor. You can use the same ratios provided in the chipotle mayo recipe, subbing in ranch dressing or plain Greek yogurt for mayo, to make spicy, smoky sauces/dips for lots dishes. I’m not even a mayo fan, but put adobo sauce in it and I’ll take it! You can find chipotles in adobo in the Hispanic food section of your grocery store. They generally come in 7 oz cans, and whatever you have leftover can easily be frozen in a Ziploc bag for later use.
I hope you all enjoy these as much as I did!
- 1 cup tortilla chip crumbs (crushing them in a food processor is the best way to go)
- 1 pound boneless skinless salmon filet
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 large egg
- ⅓ cup seasoned bread crumbs (see note)
- 1 tablespoon adobo sauce from a can of chipotle peppers in adobo
- ½ teaspoon chipotle chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons chopped fresh parsley
- 4 hamburger buns (I used potato buns)
- 6 ounces soft cheese (feta or chevre – see note)
- 2 cups of your favorite lettuce
- ½ cup mayonnaise
- 1 chipotle pepper
- 1 teaspoon adobo sauce
- Preheat oven to 425 degrees. Line a baking sheet with foil and lay a wire rack on top. Coat wire rack with non-stick spray.
- Place the tortilla chip crumbs on a large plate.
- Cut the salmon filet into approximately 4 pieces, then add to the food processor. Pulse until the salmon is chopped into small pieces, but is not completely ground. Transfer the salmon to a large mixing bowl.
- Add the shallot, garlic, egg, bread crumbs, adobo sauce, spices, salt, pepper, and parsley to the mixing bowl. Stir together with a spoon until just combined, flatten the mixture to the bottom of the bowl, and then separate mixture into 4 approximately equal sections.
- Take the salmon mixture out one portion at a time and form into a patty with your hands. Press each salmon patty into the tortilla crumbs. Place salmon patties onto the prepared wire rack/baking sheet combo. Spray tops of patties with cooking spray.
- Bake for 15-17 minutes, until salmon patties are golden brown.
- Add the ingredients to a food processor and puree until smooth, or mince the chipotle pepper by hand and combine with mayo and adobo sauce. Store in the fridge until ready to use.
I actually purchased this delicious feta cheese spread from Trader Joe’s a couple of days before making this (free samples get me every time!), so that’s what I ended up using on these burgers. So good!
Recipe adapted from How Sweet It Is