NW Fresh Salmon and Blueberry Chipotle Burger

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.

Salmon has been a staple of Northwest cuisine throughout known history, as have blueberries, both wild and cultivated.Teamed together in a burger, with fresh herbs and just a hint of heat from chipotle chilies, they make a mouth-wateringly delectable burger. The taste of the Northwest at its best!


2 cups blueberries
1 3-inch to 4-inch diced chipotle chili
2/3 cup sugar
1/4 cup unsalted butter
1 teaspoon lime juice
2 tablespoons cornstarch
2 tablespoons water, or enough to make a watery paste.

12 pieces bacon

1/2 onion, medium
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
1 egg
coarse salt
vegetable oil, for brushing grill
6 slices provolone cheese
6 good potato hamburger buns
1/4 cup mayonnaise
1 avocado


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


Combine blueberries, chilis, sugar, 1/4 cup unsalted butter, and lime juice in a medium fire-proof saucepan. Set on grill and bring to a boil.

In a small cup combine cornstarch and water. Add to blueberry mixture. Cook until thickened, about 3-5 minutes. Remove from grill. Pour into blender bowl and blend until smooth. Cover and set aside.

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″ square pieces.

Add salmon, bread cubes, and egg 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.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning carefully and sprinkling top side with coarse salt once, 3 to 4 minutes on each side, or until just cooked through.

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

To assemble burgers, spread about 2 teaspoons of mayonnaise on each bun bottom. Add a leaf of lettuce, 2 slices of bacon, then a salmon patty. Spoon generous amount of Blueberry Chipotle Sauce over patty and top with 2 slices of avocado. Cover with bun top.

Serve with remaining Blueberry Chipotle Sauce for dipping.