Total Time
32mins
Prep 20 mins
Cook 12 mins

These are truly awesome! These burgers are rather fragile, so use a grill pan or a nonstick skillet. The patties should be shaped up to 8 hrs in advance & refrigerated, so the flavors can marry and cook just before serving. We used whole-wheat English muffins but ciabatta rolls or sesame hamburger buns will be fine. Cooking Light Magazine, June 2008 edition. Not accounted for in instructions.

Ingredients Nutrition

Directions

  1. PREPARE MAYONNAISE:.
  2. Combine first 5 ingredients in a food processor or blender; process until smooth.
  3. Transfer to a bowl; cover and chill.
  4. PREPARE BURGERS:.
  5. Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped.
  6. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
  7. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty.
  8. Cover and chill 30 minutes. (The longer you wait the better!).
  9. Heat a grill pan over medium-high heat.
  10. Coat pan with cooking spray.
  11. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
  12. Wipe skillet with paper towels; recoat with cooking spray.
  13. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted.
  14. Repeat procedure with cooking spray and remaining muffins.
  15. Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty.
  16. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.