Blackened Salmon Burgers With Mango-Jalapeno Salsa

Blackened Salmon Burgers With Mango-Jalapeno Salsa

Course Main Dish
Cuisine Modern Australian
Servings 2 large burgers


For the Salmon Burgers:

  • 500 g salmon cut into pieces and processed until ground
  • 1/2 cup Panko breadcrumbs
  • 2 Tablespoons parmesan cheese grated
  • 2 Tablespoons olive oil separated
  • 1 Tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Mango-Jalapeno Salsa:

  • 1 mango chopped
  • 1/2 jalapeno minced, or green chilli
  • 2 Tablespoons grated red onion
  • Juice of ½ lime
  • For the Chipotle Mayo:
  • 1/2 cup mayonnaise
  • 1 chipotle pepper or roasted pepper
  • 1 teaspoon of adobo sauce from the jar
  • To serve buns avocado, red onions, and any other toppings you want!


  • Start by making your salsa. Combine chopped mango, jalapeno, and red onion in bowl. Squeeze fresh lime juice over top and stir to combine. Set aside.
  • Cut raw salmon into large chunks and place in food processor. Pulse until salmon resembles the consistency of minced beef.
  • Place salmon in a bowl and add Panko, parmesan, and olive oil. Stir with a large spoon until the ingredients are fully incorporated. Shape into 4 small or 2 large patties.
  • Mix brown sugar, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl. Liberally cover both sides of the salmon burgers.
  • Heat large skillet with remaining 1 Tablespoon of olive oil over medium-high heat. Cook 3-4 minutes per side. Be careful when you flip the patties - they are delicate.
  • As the salmon burgers are cooking, make your chipotle mayo. In a bowl, combine mayonnaise, finely chopped chipotle pepper, and adobo sauce, stirring well to combine.
  • Assemble your burgers - stacked up like this: bun, smashed avocado, mango-jalapeno salsa, patties, chipotle mayo, bun. Enjoy!
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