Chipotle Salmon Burgers - cooking recipe

Ingredients

MAYONNAISE
1 tablespoon chopped fresh cilantro
3 tablespoons light mayonnaise
2 tablespoons finely chopped fresh mango
1 tablespoon finely chopped fresh pineapple
1/8 teaspoon finely grated lime rind
BURGERS
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped chipotle chile, in adobo sauce
2 teaspoons fresh lime juice
1/4 teaspoon salt
1 1/4 lbs salmon fillets, skinned and cut into 1-inch pieces
cooking spray
4 English muffins
4 butter lettuce leaves

Preparation

PREPARE MAYONNAISE:
Combine first 5 ingredients in a food processor or blender; process until smooth.
Transfer to a bowl; cover and chill.
PREPARE BURGERS:
Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped.
Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty.
Cover and chill 30 minutes. (The longer you wait the better!).
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.
Wipe skillet with paper towels; recoat with cooking spray.
Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted.
Repeat procedure with cooking spray and remaining muffins.
Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty.
Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.