Blackened Salmon Burgers with Mango Slaw

Recipe

Main Dish
Blackened Salmon Burgers with Mango Slaw

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Recipe Data

4
Servings
35min
Prep
45min
Total

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    Description

    Blackened salmon, meet burger. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ½mango, 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
    c.Hy-Vee plain panko breadcrumbs
    2 tbsp.Traeger blackened Saskatchewan rub
    ½ c.Hy-Vee Select chipotle mayo
    4Hy-Vee Bakery onion hamburger buns, split and toasted

    Things To Grab

    • 2 medium bowls
    • Food processor
    • Charcoal or gas grill
    • Meat thermometer

    Directions

    1. 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.

    2. 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.

    3. 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).

    4. 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%

    Recipe Source:

    Hy-Vee Seasons May 2020