Chipotle Salmon Avocado Burgers

It’s grilling season and these Chipotle Salmon Avocado Burgers may just become your favorite summer meal.

Packed with avocado, red bell pepper, jalapeno, lime juice, garlic, Chipotle PaleoCracklings (they act as a binder in place of traditional breadcrumbs), and chipotle peppers in adobo, you just can’t go wrong. These are bursting with bold flavors!

Unlike traditional salmon cakes, we’re using fresh salmon for that buttery decadent taste we all love. These aren’t dry one bit like they would be using canned salmon. While these can be eaten like traditional salmon cakes, they can also be piled into a bun or lettuce wrap since they’re sturdy.

My favorite way to eat these in on top of a pile of peppery arugula and topped with a quick avocado salsa and a chipotle mayonnaise. Talk about delicious! This is a perfect meal for families who have different eating styles since they’re versatile and can be very low-carb/keto without a bun.

These burgers also freeze well, meaning that you can make a double or triple batch at one time, freeze the unused mixture into patties, then when you need a quick no hassle dinner, simply slap a few on the grill. Easy! Just make sure you freeze them between layers of parchment or on a baking sheet first before transferring to a container so that they don’t stick together.

Chipotle Salmon Avocado Burgers

Serves: 4



  • 1 lb salmon, skin removed
  • ½ container Chipotle PaleoCracklings
  • 1 clove garlic, minced
  • ½ avocado, diced
  • ½ red bell pepper, minced
  • ½ jalapeno, minced
  • 2 teaspoons chipotle pepper in adobo sauce
  • 1 teaspoon lime juice
  • ½ teaspoon onion powder
  • ¼ teaspoon salt


  • ½ avocado, diced
  • ½ cup cherry tomatoes, halved
  • ½ jalapeno, minced
  • 2 tablespoons minced white onion
  • 1 tablespoon minced cilantro
  • Juice of 1 lime
  • Salt, to taste

Chipotle Mayo:

  • ¼ cup mayonnaise
  • 2-3 tablespoons chipotle pepper in adobo


  1. Place the Chipotle PaleoCracklings into a food processor and pulse until they are powdered.
  2. Combine the cracklings with the remaining chopped ingredients for the burgers in a large bowl. Place the salmon into the food processor and pulse until ground. Add to the mix and stir to combine. Form into burgers and grill over medium high heat about 4 minutes per side.
  3. To make the salsa and chipotle mayonnaise, simply combine the ingredients together.
  4. Serve on a bed of greens or in a traditional bun or lettuce wrap.

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