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Posted on: August 31st, 2016 by Jason Miller No Comments

Categories: ,


Product Overview

Serves 4

¼ cup mayonnaise
1 tablespoon Chipotle Seasoning
1 tablespoon fresh lime juice
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
16 ounces canned salmon, bones and skin removed
¼ cup dry breadcrumbs
2 tablespoons Chipotle Seasoning
2 tablespoons Shallots, Scallions & Leeks or chopped green onions
2 tablespoons fresh lime juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
Cooking spray or EVOO
4 seeded hamburger buns, toasted
12 (1/4 inch thick) slices English cucumber
4 leaf lettuce leaves

1. Combine first 5 ingredients in a small bowl; cover and chill.
2. Place salmon and the next 7 ingredients in food processor; pulse until well combined. Divide salmon mixture into 4 equal portions, shaping each into a ¾ inch-thick patty.
3. Heat grill pan over medium-high heat. Coat pan with cooking spray or a small amount of EVOO. Add patties to pan; cook 2 minutes on each side or until done and golden brown.
4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with one salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.


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