Submitted by: Chef Linda Anselmi
These salmon burgers take on new life and some Southwestern bite with the addition of black beans, jalapeños, and Tulkoff’s Chipotle Chili Aioli.
7.5 oz can of salmon, skin and bones removed
½ tsp Tulkoff Chopped Natural Garlic
2 Tbsp celery, finely chopped
2 Tbsp red onion, finely chopped
1 Tbsp jalapeño peppers, finely chopped
? cup Japanese Panko bread crumbs
½ cup cooked black beans
3 Tbsp Tulkoff Chipotle Chili Aioli
salt and pepper, to taste
Combine all ingredients and shape into patties. Heat 1/4 cup of olive oil in a large skillet and brown the salmon burgers on each side.
Serve with diced red onion, diced tomatoes, green tomatillo salsa, and lettuce.