“Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles
This unconventional salmon burger – spiked with flavors of a refreshing Margarita and studded with spicy-hot fire-roasted chiles – captures the essence of summer’s last days and our beloved Hatch chile season. Where the tequila and fresh lime add zing, and the Hatch chiles add heat – these fresh ground salmon burgers are lively, sure to perk up the last long hot days of summer. Relax on Labor Day, enjoy a Margarita or sip some tequila, and savor a spicy “Margarita” salmon burger!
How to Make “Margarita” Salmon Burgers
This isn’t a recipe per se, but rather a blueprint on how to put together a mighty tasty burger made of fish. The cooking technique is different from a burger made with beef, as it is important that the fish cook all the way through the middle, while still remaining moist, with a nice lightly crusted exterior.
- salmon, ground
- hatch chiles, chopped (how to roasted chiles here)
- red onion, small dice
- cilantro, chopped
- garlic powder
- salt and pepper
- panko bread crumbs
- margarita chile mayo
Margarita Chile Mayo
- hatch chiles, chopped
- lime zest
- splash of tequila
Mix mayonnaise with hatch chiles, lime zest, and a splash of tequila.
Mix ground salmon with hatch chiles, red onion, cilantro. Season with garlic powder, salt and pepper. Blend with enough panko bread crumbs and margarita chile mayo to get a consistency that will hold the burger together. Form into thick quarter-pound patties.
Cook burgers in a non-stick pan in a mixture of half butter/half olive oil over medium-low heat, covered, about 7 minutes per side, until the patties are cooked all the way through and the exterior has a light crust.
Iceberg with Lime
- shredded iceberg lettuce
- fresh lime juice
- olive oil
- salt and pepper
Toss shredded lettuce with a splash of lime juice, a drizzle of olive oil, salt and pepper.
Spread both sides of a toasted bun with margarita chile mayo. Place salmon burger on the bottom half, pile on lots of shredded lettuce, then cover with the top bun.
Craving More Hatch Chiles?
Try this super-popular Calabacitas – with grilled yellow squash, fresh corn and hatch chiles, onion, cumin, and oregano. Recipe here.
Labor Day Fare
#SummerSoiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. You might enjoy taking a peek at other Labor Day recipes from some fabulous bloggers below… and be sure to follow our very popular Pinterest Board with over 300,000 followers called Let’s Pull Up A Chair!
Serve with extra diced Hatch chiles, lime, and cilantro on the side…and a shot of tequila. Happy Labor Day!
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