Recipe Redux: Grilled Salmon Burgers with Cherry Chutney
I am excited to be part of a new recipe challenge that is starting this month, called The Recipe Redux. Perhaps you have seen other recipe challenges in the blogosphere, but this one is different because it’s founded by registered dietitians like myself! Every month I will post a recipe based on a theme set by the founders of The Recipe Redux and I will share with you links to other Recipe Reduxer blog posts – that means you’ll end up with lots of new recipes to try! This month’s theme is grilling, a topic I have covered before. So I racked my brain for something new I could grill and here is what I came up with: Grilled Salmon Burgers with Cherry Chutney (and a side of snap peas).
Grilled Salmon Burgers
Serves 4
Ingredients:
- 1 pound salmon fillet, skinned and chopped
- 3/4 cup finely chopped red onion
- 1 serrano pepper, diced (remove seeds before dicing and add based on level of spiciness desired)
- 1 tablespoon fresh lemon juice
- 1 large egg white
- 1-2 tablespoons whole wheat panko
- 1/4 teaspoon Kosher salt
- Freshly ground pepper, to taste
- Cooking spray for the grill
- 4 whole wheat hamburger buns
- Cherry Chutney (see recipe below)
Directions:
- In a large bowl, combine the first 8 ingredients and mix well.
- Divide the mixture into 4 equal portions, shaping them into burger patties.
- Heat a grill pan or outdoor grill to medium-high heat and coat pan or grill grates with cooking spray. When the grill is hot, add the patties and cook about 3 minutes on each side or until cooked to desired degree of doneness. Serve patties on hamburger buns with Cherry Chutney on top.
Cherry Chutney
Serves ~ 8
Ingredients:
- 1 cup pitted cherries, sliced in half
- 1/2 cup cider vinegar
- 1/2 cup chopped red onion
- 1 habanero pepper, minced (remove seeds before dicing and add based on level of spiciness desired)
- 3 tablespoons sugar
- 1/2 tablespoon fresh lemon juice
- pinch of ground ginger
- pinch of ground cinnamon
- pinch of ground nutmeg
- 1 teaspoon cornstarch
Directions:
- In a small saucepan, combine all the ingredients except for the cornstarch. Bring to a boil over medium heat.
- Turn down the heat, cover, and simmer gently for about 30 minutes.
- Remove cover and continue to simmer for about 5 minutes. If the mixture is still very liquidy, add cornstarch and stir until it dissolves well. Simmer for another few minutes until the mixture has thickened.
- Remove from the heat and transfer to a bowl. If you have time, refrigerate the chutney for about an hour (and up to a week). Chutney will thicken as it cools.
For more grilling inspiration, here are the other great recipes from Recipe Reduxers:
Alexandra Caspero Alexandra made Grilled Summer Fruit Salad
Alysa Bajenaru – Inspired RD Alyssa from InspiredRD made Grilled Romaine Salad
Ann Dunaway Teh – Eat to Nourish, Energize & Flourish! Grilled Flank Steak with Grilled Corn and Peach Salsa
Cindy Brison - Nutrition Know How
Chef Pandita
Danielle Omar – Food Confidence Grilled Sweet Peppers
Diane Welland – EatWellEatClean Grilled Beet & Onion Salad with Goat Cheese
Dr Barb’s Grilled Corn and Tomato Salad - The Nutrition Budgeteer
EA Stewart – The Spicy RD Grilled Polenta Veggie Stacks with Balsamic Cherry Tomatoes
Emma Stirling – The Scoop on Nutrition Char Siu BBQ Pork
Gretchen – Kumquat Grilled Tandoori Chicken Skewers
Jackie Mills- Delicious Diabetes Cooking Grilled Proscuitto Shrimp with Asian Dipping Sauce
Jessica Fishman Levinson – Nutritioulicious Grilled Salmon Burgers with Cherry Chutney
Kat Lynch – Eating The Week Portobello mushrooms stuffed with spiced couscous
Katie Caputo- East Meats West Succulent Sirloin Kabobs
Kristen – Swanky Dietitian Portabella Mushroom Burgers with Grilled Corn
Lisa – Healthful Sense Grilled Veggie Bean Burgers
Liz Weiss and Janice Newell Bissex – Meal Makeover Moms’ Kitchen Mushroom Burgers with the Works, Mushroom Cannellini Spread
Marie Spano Italian Grilled Turkey Burgers
Nicole Ferring Holovach – Whole Health RD Grilled Eggs
Rebecca Scritchfield – MeFirst Grilled Plantains: A Sweet Summer Side Dish
Regan – The Professional Palate Grilled Eggplant & Two-Tomato Whole-Wheat Piadina
Serena – Teaspoon of Spice Grilled Watermelon Salad
19 Responses to Recipe Redux: Grilled Salmon Burgers with Cherry Chutney
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Oh my… cherry chutney? Salmon is one of my favorite sources of protein, gotta try making these burgers SOON
This looks so good, I’m definitely putting it on my Redux menu for tomorrow. I love the fact that you used fresh cherries too, it makes such a difference.
Thanks Yuri and Diane! The cherry chutney is really amazing! I actually spread leftovers of it on a peanut butter sandwich! Enjoy!
Looks delicious! I love salmon burgers but they are often so bland…I think your chutney will bring out the flavor perfectly. Yum!
Thanks Danielle! You’ll have to let me know how you like them!
Totally wouldn’t have thought of cherry chutney with salmon, but it sounds great! Love the idea of doing a salmon burger. I’ve never been a “salmon patty” fan in the “fried” sense… but I’m betting grilling would be great.
Thanks for participating in The ReDux. Can’t wait til next month!
Thanks Regan! Hope you enjoy the salmon burgers if you try them! Thanks for putting together the ReDux! Was fun to see everyone’s posts! Can’t wait to find out the theme for next month!
Wow! I’ve never made salmon burgers before, but these look delicious! I love mango chutney, and I love cherries, some I’m sure I would love your cherry chutney too!
Thanks! The salmon burgers were quite easy to make and you can grind the salmon too to make it a little easier to work with. Would love to know how you like it if you try them!
OMG, that cherry chutney looks divine! I bet I could use frozen cherries too. Sounds great on the salmon.
Thanks Nicole! You can definitely use frozen cherries. I used fresh because they’re in season now, but frozen will work just as well!
Love grilled salmon & your pairing w/cherry chutney sounds great! I’d probably save some of the chutney to have with my morning yogurt, while we’re at it
The chutney mixed in with the yogurt would def be good, just be careful how hot you make the chutney – mine had a bit of a kick to it, which I think would be interesting in the morning!
cherry chutney sounds fantastic! we’ve got lots from a local orchard nearby… thanks for the idea! well done and look forward to next month…
That’s awesome you have them from a local orchard. I have a few from my CSA, but wish I had more! Look forward to next month’s Recipe ReDux as well!
This just looks divine, Jessica!! Such a unique recipe – cherries are my fav fruit but never gone the chutney route. And I haven’t had a salmon burger in so long – thanks for the inspiration
I wish there were more hours in the day to make all the wonderful Recipe Redux recipes this month. I am a huge fan of salmon and a homemade salmon burger would be a lot of fun to make. Red onion seems like the perfect ingredient to bring out the flavor! Thanks for a great post.
@Deanna thanks! You definitely have to make the chutney – it’s so easy and if cherries are your fave you’ll be in heaven!
@Liz I totally agree – wish there was more time to make all the recipes! But luckily we have a few more months of summer and grilling!
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