Although I am always on board for a classic burger, it’s fun to mix it up sometimes and create unexpected combinations with alternative proteins. In today’s mix-up, we are throwing a party with salmon, jalapenos, and pepper jack cheese. I know, fish and cheese, it’s a no-no, but it somehow works in this burger. If you don’t like things really spicy (this burger is!), then take out the jalapenos and use a bell pepper instead. Serve it up wrapped in lettuce for a lower carb meal or packed nicely into a bun with some simple slaw. Anyway you serve, it’s delicious.
Salmon Jalapeno Jack Burgers
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- 1 lb. boneless skinless salmon
- 1 U jalapeno (whole or seeded for less spice)
- 2 tbsp. cilantro
- 1/2 cup shredded reduced fat pepper jack cheese
- 1 tbsp. lime juice
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt and pepper
Roughly chop about 2/3 of the salmon and add it to the food processor. Chop the remaining salmon into 1/3 inch chunks.
Add the jalapeno and cilantro to the food processor and pulse until a few times until everything is combined. It should be a thick mixture.
Combine this with the chopped salmon, cheese, lime juice, cumin, garlic powder, and onion powder. Form into patties and place in the freezer for 15 minutes so the patties set and stay together better.
Heat a nonstick skillet over medium high heat. Spray with cooking spray and add the patties. Cook for 4-5 minutes per side.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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