Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ pounds skinless wild salmon filet, cut into 2- inch cubes
- Seafood seasoning , such as Old Bay
- 4 hamburger buns, split in half and toasted
- Extra-virgin olive oil
- 3 chipotles in adobo sauce, finely minced
- 3 tbsp adobo sauce
- 3 tbsp barbecue sauce
- 3 tbsp unsalted butter , cut into small cubes
Directions
Run salmon cubes through a meat grinder on medium setting. Mix with chipotle, sauce, butter, and adobo.
Form into 4 equal patties, about ¾ inch thick. Brush with extra-virgin olive oil and season both sides liberally with seasoning. Set aside.
Preheat grill pan to medium high. Rub with olive oil, then add salmon patties. Grill 5–6 minutes per side for medium rare, or until desired doneness is achieved.
Brush buns with oil. Place a patty on and close. Serve immediately with desired condiments.