Step

• Step 1

  Combine scallions, jalapeño, cilantro, garlic cloves, Leinenkugel’s Summer Shandy Rub, salt, and pepper in a food processor and pulse a few times to combine. Scrape down the sides of the bowl and pulse once or twice more.

  Ingredients

  • 2 Stalk Scallions, minced

  • 1 Whole jalapeño pepper, deseeded and minced

  • 1 Clove garlic, minced

  • 1/2 Tablespoon Traeger Leinenkugel's Summer Shandy Rub

  • 1 To Taste salt

  • 1 Pinch black pepper

• Step 2

  Roughly chop the salmon and place in the bowl of the food processor and pulse 2-3 times. Remove salmon mixture from food processor and form into 5 patties roughly 6 oz each. Place the patties on a sheet tray and transfer to the refrigerator for 10-15 minutes.

  Ingredients

  • 2 Pound Wild Caught Salmon Fillet, skinned, pin bones removed

• Step 3

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.

  00:15

  500 ˚F / 260 ˚C

• Step 4

  Place salmon burgers directly on the grill grate and cook for 4 minutes each side flipping once.

  00:04

  500 ˚F / 260 ˚C

• Step 5

  For the Chipotle Mayo: Combine mayonnaise, chipotles, adobo sauce, lime juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.

  Ingredients

  • 1/2 Cup mayonnaise

  • 2 Whole minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce

  • 1 Half lime, juiced

  • 1 To Taste salt

  • 1 To Taste pepper

• Step 6

  To assemble the burgers, place the salmon burger on the bottom bun and top with lettuce, onions, pickles (or your favorite toppings) and chipotle mayo. Enjoy!

  Ingredients

  • 1 As Needed butter lettuce

  • 1 As Needed Onion, Sliced

  • 1 As Needed Pickle, slices

  • 1 As Needed Brioche Buns