By Traeger Kitchen
Try out this fresh water take on a BBQ classic. Cilantro and jalapeño-seasoned salmon patties are grilled over sweet maple wood, loaded onto brioche with all the fixin's and topped with a savory homemade chipotle mayo.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Whole | scallions, minced |
1 Medium | jalapeño pepper, seeded and minced |
1 Clove | garlic, minced |
1/2 Tablespoon | Traeger Chicken Rub |
To Taste | salt |
Pinch | black pepper |
1/2 Tablespoon | minced cilantro leaves |
2 Pound | salmon, skin and pin bones removed |
1/2 Cup | mayonnaise |
2 Whole | chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce |
1/2 | lime, juiced |
To Taste | salt |
To Taste | Pepper |
As Needed | butter lettuce |
As Needed | pickled red onion |
As Needed | dill pickles |
As Needed | brioche buns, halved |
1
Combine scallions, jalapeño, cilantro, garlic, Traeger Chicken Rub, salt and pepper in a food processor and pulse a few times to combine. Scrape down the sides of the bowl and pulse once or twice more.
2
Roughly chop the salmon and place in the bowl of the food processor and pulse 2 to 3 times.
3
Remove salmon mixture from food processor and form into 5 patties roughly 6 ounces each.
4
Place the patties on a sheet tray and transfer to the refrigerator for 10 to 15 minutes.
5
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
6
Place salmon burgers directly on the grill grate and cook for 4 minutes on each side, flipping once.
500 ˚F / 260 ˚C
00:08
7
For the Chipotle Mayo: Combine mayonnaise, chipotles and adobo sauce, lime juice, salt and pepper in a small bowl. Mix well and refrigerate until ready to use.
8
To assemble the burgers, place the salmon burger on the bottom bun and top with lettuce, pickled red onions, pickles and chipotle mayo, or add your favorite toppings. Enjoy!
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