Burger of the Sea

salmonburgerWhile some watch the Victoria’s Secret fashion show for workout motivation, I prefer food porn. Nothing gives me that extra boost at the end of a Kettlebelle class like the vivid image of what I might eat for dinner that night. After 20 minutes on the elliptical, reading about the “Best Burgers in the US” is the best dangling carrot.

A great burger is hard to beat. It is among great company on my list of comfort foods: mac & cheese, tagliatelle Bolognese, and buttermilk fried chicken. Although comfort can quickly turn to discomfort (the button on your jeans is not just decoration) when you overindulge, hence my sporadic only splurge rule. Luckily, the burger has kind of revolutionized its image – once solely a carnivores delight, it’s become an equal opportunity food. Pescatarians, vegetarians and vegans can indulge in some version of burger bliss.

While I love me a great beef burger, I happen to have a boyfriend who only eats fish – and I don’t really like eating burgers alone.

Chipotle Salmon Burger


1/3 cup chopped green onions

¼ cup chopped cilantro

2 tablespoons of finely chopped chipotle peppers

1 tablespoon fresh lime juice

¼ cup panko bread crumbs

1 large egg, white only

1- 1.5 pound salmon fillet  (I chose Coho, because it has a higher fat content than Atlantic)

1/2 teaspoon Smoked Paprika

½ tsp White Pepper

Black Pepper


3 tablespoons Olive oil

1 cup chopped green cabbage



Whole Wheat buns

Chipotle BBQ  sauce ( I like sweet baby rays)


1. Remove the skin from the salmon (and any bones that are visible) and chop into 1 inch chunks – set aside. In a food processor pulse* the green onions, cilantro, chipotle peppers, spices and lime juice together until combined, then add the bread crumbs and salmon and pulse another 4  times. Add the egg white last and pulse until just combined. * I say pulse, rather than just turning on the processor because you want to be able to control the consistency of the mixture. I prefer it slightly more “rustic” in that you can still see full pieces of salmon, as opposed to it being completely pureed*

2. Roll the mixture into balls and form in to patties. Place them on a parchment paper lined plate or baking sheet and refrigerate for 30 minutes.

3. Heat a large saute pan over high heat and add oil. Once oil is hot gently lay  the chilled patties in the in a single layer, equidistant apart and lower it to medium heat. Cook about 5-7  minutes on each side. Remove from heat and allow to sit while you assemble the burgers.

4. Discard leftover oil and wipe down the pan.  Brush buns with olive oil and place in pan facing down, over medium heat to get a nice crisp on the edges.  Brush each side with a little BBQ sauce, then add the patty, top with cabbage, sliced tomato and avocado and enjoy!.

And because it’s never a burger without fries…

Butternut Squash Fries


1 butternut squash

Fresh cilantro

Fresh ground salt

Fresh ground black pepper

2 tsp ground Chipotle chili powder

1 tbsp smoked paprika

1 tbsp olive oil


1. Preheat oven to 425 degrees.

2. Peel butternut squash and remove seeds, slice into fry size pieces ,about an inch thick. Keeping thickness consistent will help ensure even cooking. In a mixing bowl add olive oil and seasonings, and toss to coat.  Spread the squash in one even layer on a foil lined baking sheet.

3. Bake for approx. 20 minutes, flipping halfway through, until edges are browned and slightly crispy. Toss with fresh chopped cilantro, and season to taste with salt and pepper


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