Steps

• Step 1

  Combine scallions, jalapeño, cilantro, garlic, Traeger Chicken Rub, salt, and pepper in a food processor and pulse a few times to combine. Scrape down the sides of the bowl and pulse once or twice more.

  Ingredients

  • 2 Whole scallions, minced

  • 1 Medium jalapeño pepper, seeded and minced

  • 1 Clove garlic, minced

  • 1/2 Tablespoon Traeger Chicken Rub

  • To Taste Salt

  • Pinch black pepper

  • 1/2 Tablespoon minced cilantro leaves

• Step 2

  Roughly chop the salmon and place it in the bowl of the food processor and pulse 2 to 3 times.

  Ingredients

  • 2 Pound salmon, skin and pin bones removed

• Step 3

  Remove salmon mixture from food processor and form into 5 patties roughly 6 ounces each.

• Step 4

  Place the patties on a sheet tray and transfer them to the refrigerator for 10 to 15 minutes.

• Step 5

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 6

  Place salmon burgers directly on the grill grate and cook for 4 minutes on each side, flipping once.

  00:08

  500 ˚F / 260 ˚C

• Step 7

  For the Chipotle Mayo: Combine mayonnaise, chipotles and adobo sauce, lime juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.

  Ingredients

  • 1/2 Cup mayonnaise

  • 2 Whole chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce

  • 1/2  lime, juiced

  • To Taste Salt

  • To Taste Pepper

• Step 8

  To assemble the burgers, place the salmon burger on the bottom bun and top with lettuce, pickled red onions, pickles, and chipotle mayo, or add your favorite toppings. Enjoy!

  Ingredients

  • As Needed butter lettuce

  • As Needed pickled red onion

  • As Needed dill pickles

  • As Needed brioche buns, halved