Salmon Burgers with Chipotle Barbecue Sauce

Introduction

Grinding the salmon instead of chopping it gives these burgers a cleaner bite and helps the chipotle, adobo, barbecue sauce, and butter distribute evenly through each patty. The grill pan cooks them in about 10 to 12 minutes, so this fits a weeknight dinner without feeling rushed. You get a burger that stays moist inside, with smoke, heat, and a little sweetness built into the fish instead of added later.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 1¼ pounds skinless wild salmon filet, cut into 2-inch cubes
• Seafood seasoning, such as Old Bay
• 4 hamburger buns, split in half and toasted
• Extra-virgin olive oil
• 3 chipotles in adobo sauce, finely minced
• 3 tbsp adobo sauce
• 3 tbsp barbecue sauce
• 3 tbsp unsalted butter, cut into small cubes

Instructions

1. Run salmon cubes through a meat grinder on medium setting. Mix with chipotle, sauce, butter, and adobo.
2. Form into 4 equal patties, about ¾ inch thick. Brush with extra-virgin olive oil and season both sides liberally with seasoning. Set aside.
3. Preheat grill pan to medium high. Rub with olive oil, then add salmon patties. Grill 5-6 minutes per side for medium rare, or until desired doneness is achieved.
4. Brush buns with oil. Place a patty on and close. Serve immediately with desired condiments.

Variations

• Change the 3 chipotles in adobo sauce to 1 or 2 if you want less heat; the burgers will still taste smoky but the spice will be less aggressive.
• Swap the seafood seasoning, such as Old Bay for a Cajun-style seafood blend if you want a stronger paprika and garlic profile on the outside of the patties.
• Replace the 4 hamburger buns with lettuce wraps for a lighter burger; you lose some structure, but the salmon flavor comes through more directly.
• Cook the patties in a cast-iron skillet instead of a grill pan if that’s what you have; you’ll get a more even crust and less grill-marked texture.
• Use farm-raised salmon instead of wild salmon filet for a richer, softer burger; the higher fat content makes the patties slightly more tender.

Tips for Success

• Keep the salmon cubes cold before grinding so the mixture stays distinct instead of turning pasty.
• When you mix with chipotle, sauce, butter, and adobo, stop as soon as everything is evenly distributed; overmixing makes the patties dense.
• Make the patties a consistent ¾ inch thick so they cook at the same rate from edge to center.
• Oil both the grill pan and the patties well before cooking to reduce sticking, especially since salmon is more delicate than beef.
• The burgers are ready to flip when the first side releases cleanly from the pan and the edges start to look opaque.

Storage and Reheating

You can freeze the cooked patties in a freezer-safe container or wrapped individually for up to 1 month. Thaw in the fridge before reheating for the most even texture.

Reheat in a skillet over medium-low heat for 2 to 3 minutes per side, or in a 300°F oven until warmed through. A microwave works for 30 to 60 seconds, but it can dry the salmon and soften the exterior.

FAQ

Can you make these without a meat grinder?

Yes. Pulse the salmon in a food processor until finely chopped but not smooth, then mix as directed.

How do you keep salmon burgers from falling apart?

Make sure the salmon is ground evenly, mix just until combined, and form the patties firmly. If the mixture feels soft, chill the patties for 15 to 20 minutes before cooking.

How do you know when the salmon burgers are done?

The outside should be set and lightly browned, and the center should feel slightly springy rather than soft. For medium rare, the middle will still be a little translucent; cook longer if you want it fully opaque.

Can you make these less spicy?

Yes. Reduce the number of chipotles and use less adobo sauce in the salmon mixture. You’ll keep the smoky flavor while lowering the heat.