Salmon and Hatch Green Chile Burgers
Ingredients:
1 lb. salmon, skin and bones removed
1/4 cup Santa Fe Seasons Flame Roasted Hatch Green Chile, drained
1/2 cup cilantro, chopped
1 Tbsp. capers, drained
1/4 tsp. onion powder
3/4 cup panko breadcrumbs
2 Tbsp. Dijon mustard
2 Tbsp. mayo
3 Tbsp. olive oil
Directions:
Cut the salmon into chunks. Add to a food processor with cilantro and onion powder
Pulse 8-10 times, until roughly chopped, being careful not to over process
Remove blade and stir in breadcrumbs, mustard, mayo and green chile. Season with salt and pepper
Form the salmon mixture into 4 burger shapes about 3/4 inch thick
Refrigerate 1 hour, or up to overnight to firm up the texture
When ready to cook, heat olive oil in a skillet on medium-high heat
Add the burgers and cook 4-5 minutes until browned on each side, or until internal temperature registers 130F
Serve on a bun garnished with lettuce, tomato and onion
Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile
1 lb. salmon, skin and bones removed
1/4 cup Santa Fe Seasons Flame Roasted Hatch Green Chile, drained
1/2 cup cilantro, chopped
1 Tbsp. capers, drained
1/4 tsp. onion powder
3/4 cup panko breadcrumbs
2 Tbsp. Dijon mustard
2 Tbsp. mayo
3 Tbsp. olive oil
Directions:
Cut the salmon into chunks. Add to a food processor with cilantro and onion powder
Pulse 8-10 times, until roughly chopped, being careful not to over process
Remove blade and stir in breadcrumbs, mustard, mayo and green chile. Season with salt and pepper
Form the salmon mixture into 4 burger shapes about 3/4 inch thick
Refrigerate 1 hour, or up to overnight to firm up the texture
When ready to cook, heat olive oil in a skillet on medium-high heat
Add the burgers and cook 4-5 minutes until browned on each side, or until internal temperature registers 130F
Serve on a bun garnished with lettuce, tomato and onion
Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile
