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Grilled Salmon Burger with Chipotle Mayo

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10

Cherry

Try out this fresh water take on a BBQ classic. Cilantro and jalapeño-seasoned salmon patties are grilled over sweet maple wood, loaded onto brioche with all the fixin's and topped with a savory homemade chipotle mayo.

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Salmon Burgers

  • 2 Whole scallions, minced

  • 1 Medium jalapeño pepper, seeded and minced

  • 1 Clove garlic, minced

  • 1/2 Tablespoon Traeger Chicken Rub

  • Salt

  • Black pepper

  • 1/2 Tablespoon minced cilantro leaves

  • 2 Pound salmon, skin and pin bones removed

Chipotle Mayo

  • 1/2 Cup Mayonnaise

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

  • 1/2 lime, juiced

  • Salt

  • Pepper

For Serving

  • butter lettuce

  • pickled red onion

  • dill pickles

  • brioche buns, halved

  • 1

    Combine scallions, jalapeño, cilantro, garlic, Traeger Chicken 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.

    • 2 Whole scallions, minced

    • 1 Medium jalapeño pepper, seeded and minced

    • 1 Clove garlic, minced

    • 1/2 Tablespoon Traeger Chicken Rub

    • To Taste Salt

    • Pinch Black pepper

    • 1/2 Tablespoon minced cilantro leaves

  • 2

    Roughly chop the salmon and place in the bowl of the food processor and pulse 2 to 3 times.

    • 2 Pound salmon, skin and pin bones removed

  • 3

    Remove salmon mixture from food processor and form into 5 patties roughly 6 ounces each.
  • 4

    Place the patties on a sheet tray and transfer to the refrigerator for 10 to 15 minutes.
  • 5

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 6

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

    450 ˚F

  • 7

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

    • 1/2 Cup Mayonnaise

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

    • 1/2 lime, juiced

    • To Taste Salt

    • To Taste Pepper

  • 8

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

    • As Needed butter lettuce

    • As Needed pickled red onion

    • As Needed dill pickles

    • As Needed brioche buns, halved

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