This is a Salmon Burger Recipe made Southwestern with poblano peppers. Add some pepper jack cheese and some slices of grilled onion and you’ve got one mighty good salmon burger.
Salmon Saturday is somewhat on vacation this week…gone fishin’ if you will.
I made a stop at Whole Foods in Highlands Ranch, recipe idea in hand, for a new Salmon Saturday creation. The fish counter in all it’s shrimp, crab, cod, mahi-mahi glory just didn’t offer up a chunk of salmon that grabbed me.
I stood staring blankly at the offerings and just when I was about to head to the frozen fish section, the loud speaker rescued the day and announced Salmon Burgers were on sale for $6.99 a pound, a hefty $3.00 per pound savings.
I was directed to a small refrigerated unit in the center of the department that held a pile of packaged pre-made Wild Sockeye Salmon patties. One had the choice of several different flavors, of which I remember only the Poblano Pepper with Pepper Jack Cheese variety that literally flew into my cart.
I have to admit, I’ve never met a Salmon Burger that I’ve ever been thrilled with, but couldn’t resist these beautiful pink, thick patties bursting with chunks of poblano. I simply tossed them on our gas grill, turned them only once and cooked each until the meat thermometer reached 150 degrees. I grilled some Vidalia Onions alongside, toasted the buns and plated them with an assortment of olives. My plan was to make my classic crunchy cole slaw recipe, but I simply ran out of gumption.
These salmon patties were DELICIOUS. I’m wondering if the previous salmon burgers I’ve had were made from canned salmon? I won’t hesitate to pick these up again, even at their higher price. Of course these are easy enough to make myself, so that I did. Using a food processor to shred the salmon and adding the poblano and cheese .. easy and healthy.
Salmon has enough fat content to easily form into patties. And I love adding shredded cheese directly to the meat. And this poblano loving family was thrilled with the Southwestern flair.
Salmon Sense: Omega-3 helps in lowering the level of triglycerides. Triglycerides increase the risk of cardiovascular diseases in case of its high accumulation. One more reason to eat salmon.
And if you’re looking for more beef burger alternatives, you won’t want to miss:
Salmon Burger Recipe with Poblano Peppers and Pepper Jack Cheese
I hope you give this salmon burger recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite salmon burger recipe, let me know, I’d love to give it a try.
Salmon Burger Recipe with Poblano Peppers and Pepper Jack Cheese for Salmon Saturday
- 2/3 pound Sockeye salmon filet skin and bones removed
- 1 medium poblano pepper veins and seeds removed, rough chopped
- 1/2 cup pepper jack cheese shredded
- 1 medium sweet onion sliced thick
- salt and pepper to taste
- 1/4 teaspoon New Mexico Chile Powder or Ancho – optional
- 2 hamburger buns toasted
- Remove bones and skin from salmon. Breaking into chunks, place in a food processor. Pulse until salmon is cut into very small chunks. Don’t pulverize.
- Mix all ingredients together and form into patties. Turning only once, grill over medium heat until meat thermometer reaches 150 degrees. In the meantime, grill sliced onion alongside until soft and just turning brown. Butter a hamburger bun and toast on grill. Assemble and enjoy.
Salmon Burger Recipe with Poblano Peppers and Pepper Jack Cheese …It’s What’s for Salmon Saturday.