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Salmon Burger Recipe with Poblano Peppers and Pepper Jack Cheese for Salmon Saturday

Easy healthy salmon burger with Southwestern seasoning.
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 290kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 290kcal | Carbohydrates: 37g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 386mg | Potassium: 379mg | Fiber: 3g | Sugar: 13g | Vitamin A: 512IU | Vitamin C: 56mg | Calcium: 324mg | Iron: 2mg