Toss together mango, red onions, jalapeno, cilantro, lime juice, and cumin in a medium bowl. Cover and chill until ready to serve. Combine cabbage and coleslaw dressing in another bowl. Cover and chill until ready to serve.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Blackened salmon, meet burger.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ mango, peeled, pitted, and chopped | ||
| 1 tbsp. Hy-Vee Short Cuts red onions, finely chopped | ||
| 1 ½ tsp. jalapeno pepper, seeded and chopped | ||
| 1 tbsp. fresh cilantro, finely chopped | ||
| 1 ½ tsp. fresh lime juice | ||
| 1 dash(es) Hy-Vee ground cumin | ||
| 1 c. red cabbage, finely shredded | ||
| 2 tbsp. bottled coleslaw dressing | ||
| 1 (1-lbs.) boneless skinless salmon fillet | ||
| ⅓ c. Hy-Vee plain panko breadcrumbs | ||
| 2 tbsp. Traeger blackened Saskatchewan rub | ||
| ½ c. Hy-Vee Select chipotle mayo | ||
| 4 Hy-Vee Bakery onion hamburger buns, split and toasted |
Things To Grab
- 2 medium bowls
- Food processor
- Charcoal or gas grill
- Meat thermometer
Directions
Cut salmon into large pieces. Combine salmon, panko, and rub in a food processor. Cover and process into 1/4-inch pieces, stopping to scrape down sides of processor as needed. Form mixture into 4 patties.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees). Grill salmon patties 8 to 10 minutes or until cooked through (165 degrees).
To assemble, spread 1 tablespoon mayo on bun tops and bottoms. Place burgers on bun bottoms; top with cabbage and mango minutes. Add bun tops.
Nutrition facts
Servings
640 Calories per serving
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 75mg
- Sodium: 1150mg
- Total Carbohydrates: 48g
- Protein: 30g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 60%
0%
Potassium 15%