Salmon Burgers on Poppyseed Buns with Curried Mango Relish

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Curried Mango Relish:
1 cup prepared mango chutney
½ cup beef broth
2 TBS cider vinegar
1 TBS curry powder
¼ tsp. cayenne pepper
Salmon Patties:
3 TBS mayonnaise
1 large egg
1 TBS fresh lime juice
2 pounds boneless skinless salmon fillets, chopped finely
¼ cup chopped scallions
3/4 cup panko bread crumbs
1 1/2 tsp. salt
Vegetable Oil, for brushing grill rack
6 poppyseed rolls
3 TBS. of olive oil



Heat the gas grill to medium-high. In a small saucepan on the heated grill, stir together your mango chutney, beef broth, cider vinegar, curry powder, and cayenne pepper. Bring to a boil and allow to simmer until volume is reduced by a third (about 7 minutes). Remove pan from grill and set aside to keep Curried Mango Relish warm. Whisk together your mayonnaise, egg, and lime juice in a large bowl until well-combined. Fold in your chopped salmon, scallions, panko breadcrumbs, and salt. Coat your hands in vegetable oil before forming 6 equal patties. Brush your grill rack with vegetable oil. Put your burgers on the grill, flipping once after 3 minutes. Cook for another 4-5 minutes to finish. A couple minutes before the burgers are ready, brush your poppyseed rolls with olive oil and put on the grill to toast lightly. When everything is ready, assemble burgers – place a generous amount of Curried Mango Relish on top of your patties and sandwich your patties inside your toasted rolls. Serves 6