Fresh Salmon-Cilantro Burgers

I've mentioned how I get daily recipes from myrecipes.com and a lot of the time they don't look that great so I don't even try them...but sometimes....
And I also added about 1/4 teaspoon Dill into the Salmon mixture...I'm on a dill kick right now...it's so yummy! Also instead of cooking oil, just a bit of Olive oil. It helps the patties stick better.
Oh. And did I also mention that Jim LOVED them?! Love the jalapeno pepper in it! (and of course we added a bit more to give it some heat!)
And one more thing. Don't use buns. Yuck. Find some really good, fresh multigrain ciabatta bread (or whatever you like) it makes ALL the difference!
Ok. That's it. I guess I made a few changes to the recipe to fit our tastes. You can do what you want.

	Photo: Randy Mayor; Stylist: Rose Nguyen

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.

Preparation Time: 30 minutes minutes
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.

CALORIES 341 ; FAT 11.5g (sat 2g,mono 2.9g,poly 4.9g); CHOLESTEROL 66mg; CALCIUM 67mg; CARBOHYDRATE 30.9g; SODIUM 816mg; PROTEIN 31.6g; FIBER 1.8g; IRON 2.2mg