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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use gluten-free English muffins if you don't have hamburger buns on hand. Ingredients:
1 tablespoon chopped fresh cilantro |
3 tablespoons light mayonnaise |
2 tablespoons finely chopped mango |
1 tablespoon finely chopped pineapple |
1/8 teaspoon finely grated lime rind |
1/3 cup chopped green onions |
1/4 cup chopped fresh cilantro |
1 tablespoon finely chopped chipotle chile, canned in adobo sauce |
2 teaspoons fresh lime juice |
1/4 teaspoon salt |
1 (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces |
cooking spray |
4 (2.8-ounce) gluten-free hamburger buns |
4 butter lettuce leaves |
Directions:
1. Place first 5 ingredients in a food processor or blender; process until slightly chunky. Transfer to a bowl; cover and chill.
2. Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and fish; pulse 4 times or until fish is coarsely ground and mixture is well blended.
3. Divide fish mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and chill 30 minutes.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
5. Wipe pan with paper towels; recoat with cooking spray. Place 2 buns, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining buns.
6. Top bottom half of each bun with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place top half of 1 bun on each serving.
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