Chipotle Salmon Burgers

Ingredients

• 4  boston lettuce leaves 
• 1 tablespoon chipotles in adobo canned finely chopped
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon cilantro leaves fresh chopped
• 11.2 ounce hamburger buns gluten-free
• 0.3 cup spring onion chopped
• 3 tablespoons mayonnaise light
• 2 teaspoons juice of lime fresh
• 0.1 teaspoon lime zest finely grated
• 2 tablespoons mangos finely chopped
• 1 tablespoon pineapple finely chopped
• 1.3 pound salmon fillet cut into 1-inch pieces
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• blender
• grill pan

Directions

1. Place first 5 ingredients in a food processor or blender; process until slightly chunky.
2. Transfer to a bowl; cover and chill.
3. Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped.
4. Add salt and fish; pulse 4 times or until fish is coarsely ground and mixture is well blended.
5. Divide fish mixture into 4 equal portions, shaping each into a 1-inch-thick patty. Cover and chill 30 minutes.
6. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
7. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
8. Wipe pan with paper towels; recoat with cooking spray.
9. Place 2 buns, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining buns.
10. Top bottom half of each bun with 1 lettuce leaf and 1 patty.
11. Spread about 1 tablespoon mayonnaise mixture over each patty; place top half of 1 bun on each serving.