Hawaiian Jalapeno Salmon Burger with Sriracha Aioli

Summer wouldn’t be complete without BBQs and burgers. With leftover salmon in the fridge, I was inspired to make a burger that was a spin on classic flavors. I love foods that offer a balance between spicy, sweet, and savory. This burger does just that.

HAWAIIAN JALAPEÑO SALMON BURGER WITH SRIRACHA AIOLI

• Servings: 4
• Time: 30-40 mins
• Difficulty: moderate

Burgers

• 1 pound skin-less wild salmon fillet, chilled in the freeze for about an hour
• 1/4 cup scallions, diced
• 1-2 jalapeños, minced
• 2 Tbsp plain Greek yogurt
• 2 tsp tabasco sauce
• 1 egg, beaten
• pinch of coarse salt and black pepper
• 4 pineapple slices, 1/2 inch thick (core removed)
• 1 1/2 cups arugula
• Hamburger buns (I used Udi’s Gluten-free hamburger buns)

Sauce:

• 1/4 cup mayo or plain Greek yogurt
• 2 Tbsp sriracha
• 1 Tbsp lemon juice
• 3 fingered pinch of salt

1. Whisk together the aioli ingredients. Cover and refrigerate to let the flavors meld.
2. Heat BBQ to 350 degrees Fahrenheit or medium-high.
3. Take the salmon out of the freezer and cut into 1/3 inch chunks.
4. In a medium bowl, gently mix the salmon, scallions, jalapeño, yogurt, tabasco, egg, salt and pepper.
5. Divide the salmon mixture into quarters and shape into burgers with a rubber spatula or your hands.
6. Once the BBQ is hot, gently place the salmon patties and the pineapple slices on the grill. Cook the patties for 5 minutes on each side, or until an internal temperature of 160 degrees Fahrenheit. Cook pineapple until warm and soft, about 3-5 minutes on each side.
7. If desired, toast the hamburger buns on grill
8. Spread aioli on bun. Add arugula, salmon patty, and grilled pineapple. Enjoy!