Jammin Salmon Burgers with Cha Cha Cherry Chutney

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Cherry Chutney:
3/4 cup coarsely chopped dried sweet cherries
1/2 cup coarsely chopped dried apricots
1/2 cup cider vinegar
1/2 cup sugar
1/2 cup canned green chilies
1/3 cup chopped red onion
1 Tbsp. finely chopped crystallized ginger
Salmon Burgers:
2 tsp. vegetable oil (for brushing grill rack)
1 large egg
2 tsp. sea salt
1/2 tsp. fresh cracked mixed peppercorns
1 Tbsp. Grey Poupon honey Dijon Mustard
2 tsp. green chili flavored hot sauce
2 lbs. boneless skinless salmon filets, finely chopped by hand
1/3 cup finely chopped shallots
6 multi-grain large rolls, split
6 red leaf lettuce leaves, trimmed to fit burgers



For Cherry Chutney: Prepare a standrad outdoor grill to medium-high direct heat. In a medium oven-proof saucepan combine the cherries, apricots, vinegar, sugar, green chilies, onion, and ginger. Place on grill rack and cook stirring occassionally until most of the liquid is gone about 20-25 minutes. Set aside to let cool. For Salmon Burgers: Brush grill rack with the oil. In a large bowl beat the egg, salt, peppercorns, mustard and hot sauce. Gently mix in the salmon and shallots until combined. Form salmon into 6 patties then place on grill and cook each side 4 to 5 minutes just until cooked through yet still moist. During the last minute of grill lightly toast rolls cut side down. To serve place patties on bottom half of rolls then top with the lettuce. Spread chutney on cut side of the top of the rolls then place on top lettuce ot form burgers.