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Salmon burgers with chipotle orange sauce

Préparation - 15 minutes

Cuisson -


Serves 4


  • 75 ml (1/3 cup) finely chopped green onions
  • 50 ml (1/4 cup) finely chopped cilantro
  • 15 ml (. 1 tbsp) of the spice mixture Mesa Rosa Chipotle
  • 10 ml (2 tsp.) Lime juice
  • 675 g (1 1/2 lb) salmon fillets, skin removed, cut into 1-inch pieces
  • 4 hamburger buns
  • 500 ml (2 cups) of microshoots tatsoi


  • 60 ml (4 tbsp.) Of orange sauce and chipotle Braswell


  1. Put green onions, coriander and Mesa Rosa Chipotle spice blend in a food processor and chop finely.
  2. Add salmon pieces and pulse a few times to roughly chop salmon and blend well.
  3. Divide into four servings and shape into cakes 1 inch thick.
  4. Place on a plate, cover with plastic wrap and refrigerate for one hour.
  5. Fry cakes in olive oil over medium-high heat for 6 minutes on each side or longer, depending on desired doneness.
  6. During the last few minutes of cooking, lightly toast the buns.
  7. Put a salmon cake on each bun, add tatsoi shoots and dress with Braswell sauce.