Chipotle BBQ Salmon Burgers
These salmon burgers get their smoky heat from chipotles in adobo, stirred into freshly ground wild salmon with barbecue sauce. The cubes of cold butter folded into the mix keep the lean fish moist on the grill pan, so the patties stay tender instead of turning dry. A coat of seafood seasoning gives the outside a savory crust. Planking on the grill is an option if you want extra wood smoke.
Instructions
Run the salmon cubes through a meat grinder on the medium setting. Mix the ground salmon with the minced chipotles, adobo sauce, barbecue sauce and butter.
Form the mixture into 4 equal patties, about ¾ inch thick. Brush them with olive oil and season both sides generously with seafood seasoning, then set them aside.
Heat a grill pan to medium high and rub it with olive oil. Add the patties and cook 5 to 6 minutes per side for medium rare, or longer if you want them more done.
Brush the buns with oil and set a patty on each bottom half. Close the burgers and serve right away with whatever condiments you like.
A standard grill grate works with the same method, but the patties may fall apart. For a sturdier option, soak 2 untreated cedar, applewood, hickory or mesquite planks in cold water for 1 hour, then air dry them overnight. Set them at the sides of a burner heated to medium low, put 2 patties on each plank, and push a probe thermometer into one patty. Cover and cook until it reads 140°F.
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