Fresh Salmon Burger with Blueberry Chipotle Salsa

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

The Pacific Northwest is known for its fresh, flavorful salmon and delicious berries.I have always enjoyed blueberries, and thought that they would complement the mild salmon flavor. My family really likes spicy foods, so adding chipotle was a natural to add heat without overpowering the salmon and blueberries. Success!


1/4 small onion
1 2 inch to 3 inch diced chipotle chili
1 1/2 cups blueberries
1/2 teaspoon lime juice
1/3 cup sugar
1/2 teaspoon salt

6 leaves lettuce

12 pieces bacon

1/2 small onion
2 tablespoons fresh oregano
2 teaspoons fresh rosemary
2 cloves garlic
1 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon lime juice
2 pounds center cut, skinless and boneless fresh salmon
1/2 cup fresh bread cubes
2 eggs
1/2 teaspoon coarse salt, divided
vegetable oil, for brushing grill

6 slices provolone cheese
2 tablespoons butter
6 good potato hamburger buns
6 1/4 inch discs/rings of avocados


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.


Put onion, chili, blueberries, lime juice, sugar, and salt in the bowl of food processor or blender. Pulse, just until ingredients are coarsely chopped and combined. Refrigerate until using, at least 30 minutes. Salsa will thicken.

Wash lettuce leaves. Wrap in paper towels. Chill until using.

Heat a large, heavy, fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

Process onion until coarse. Add oregano, rosemary, garlic, salt, white pepper, and lime juice. Pulse 2 to 3 times, just to mix. Cut salmon into approximately 3 inch square pieces.

Add salmon, bread cubes, and eggs to onion mixture in food processor and pulse the machine on and off to achieve a coarse texture; do not over process.

Divide fish mixture into 6 portions, then form into 6 patties to fit buns. Sprinkle top with coarse salt, dividing evenly.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook 6 minutes. Turn carefully. Continue cooking 5 to 6 minutes or until cooked through.

During last 2-3 minutes of grilling, place a slice of provolone cheese on each patty. Spread butter on buns and place cut side down on edges of grill, close lid and lightly toast.

Remove buns and patties from grill.

To assemble burgers, spread 2 tablespoons of Blueberry Chipotle Salsa on each bun bottom. Add a leaf of lettuce, a salmon patty, 2 additional tablespoons of Blueberry Chipotle Salsa, then 2 slices of bacon. Top with a disc (or ring) of avocado. Cover with bun top. Enjoy!