Chipotle Salmon Burgers with Grape-Macadamia-Goat Cheese Salad

In this recipe, I re-fashioned one of my favorites, the basic salmon burger, to give it a southwestern or Mexican twist. The chipotle flavoring paired perfectly with the fresh salmon I used in the burger and was further complemented by other hidden ingredients that were mixed in with the fish. While I am loyal to all homemade salmon burgers, this one will be entered into the rotation to make again.

Along with the salad I made a fresh, summer-y salad complete with grapes and crusted goat cheese balls. I used macadamias to crust my goat cheese, but nearly any nut would work well here so feel free to substitute your favorite. Just make sure it is already in pieces or you will have to sit there banging some nuts until they crack into bits for easy coating.

Time: 30 minutes
Difficulty: easy
Cost: $23.85 (caveat)



Chipotle Salmon Burgers
Time: 25 minutes

Ingredients:
1 lb fresh Salmon fillet
1/2 c green onions, diced
1/4 c fresh cilantro, diced
1 tsp (2 if you want spicy) powdered Chipotle
2 tsp lime juice
1/2 tsp black pepper
1/2 tsp garlic powder
2/3 c fat free mayo (or an equivalent substitute)
1 tsp olive oil

1/4 c fat free mayo
2-3 garlic cloves, minced
2 tsp lemon juice

Start by cutting your salmon fillet into small pieces, aiming for half-inch cubes. The smaller, the better, since you will need to form patties out of these bits. Some people substitute canned salmon here to make it even easier, but I believe the fresh salmon gives a vastly superior taste and flavor.

When the salmon is cut, place it in a bowl. Add the green onions, cilantro, chipotle, lime juice, black pepper, garlic powder, and mayo. If you are against mayo you can substitute 2-3 egg whites here instead. They will perform the same function of holding your burger together.

Please note I listed 1 tsp of Chipotle spice since I'm not a big fan of spicy, but add 2 teaspoons if you want a sharp bite to your burger. Just make sure not to over-spice! It's always easier to add than to subtract.

Mix the salmon mixture together well, either with a large spoon or just by tossing with clean hands, which is my preferred method.

Heat a pan over medium to medium high heat. Add the olive oil and let it heat for a minute or two. Then, with clean hands, take the mixed salmon mixture, scoop up a bit, and form it into a patty. Place the burger patty in the pan. Add as many as you can in the pan without crowding since you will need room to safely flip them. Depending on what size pan I use, I typically put in 4-5 at once.

If your burger is trending towards a roly-poly figure, mash it down lightly so that the salmon can cook through more completely.

Cook the salmon burger for 5-7 minutes or until it is cooked just more than halfway up. This also gives time for the side to sear to make flipping easier. Make sure the underside is browned, and therefore more likely to hold together, and then very carefully flip the burger. Cook for another 5-7 minutes or until it's done. Place directly onto a nicely toasted bun to avoid having to move the fragile burger again later.

To prepare a garlic aioli that tastes absolutely divine on top, place the additional 1/4 c mayo, lemon juice, and fresh garlic in a bowl. Stir until everything is well mixed. As noted, use 2 garlic cloves for the less garlicky version and 3 if you are a garlic lover, as I am. Spread a bit on top of each burger and enjoy.

Grape-Macadamia-Goat Cheese Salad
Time: 10 minutes

Ingredients:
1/4 c macadamia nuts, chopped or in bits
4 oz goat cheese
1 package arugula or spring greens or mesclun mix
1 1/4 c grapes, cut in half
1/2 tsp black pepper

2 tbsp white wine vinegar
2 tsp honey
1/8 tsp salt
3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped

First, we'll put the salad together. Place the nuts in a shallow dish. Take the cheese and using slightly damp fingers (to avoid sticking) roll the cheese into balls that are about 3/4" - 1" in diameter. Then, roll the balls in the nuts to crust them. If there are any bald spots, pick up a few nut pieces and press them into the cheese balls. Carefully set the cheese balls to the side on some wax paper to avoid sticking. They shouldn't be touching one another or they will also stick.

Place the greens in a large salad bowl. Sprinkle the grapes and black pepper over the greens.

Next, we'll create the dressing. Whisk together the white wine vinegar, honey, salt, olive oil, basil, and chives. Make sure to whisk well so that the oil and vinegar end up combined. Drizzle the dressing over the greens. You do not have to use all of it if it looks like too much. (Refrigerate extra in an air-tight container and keep for up to a week.)

Toss the salad so the dressing is well distributed. Finally, carefully place the goat cheese balls on top of the salad. Enjoy!