Serving Size:1 burger and 3/4 cup mango slaw per serving
Chill:2 hrs to 24 hrs
Sweet and Spicy Salmon Burgers with Mango Slaw
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Chop salmon; set aside. Line a baking sheet with plastic wrap; set aside. In a food processor combine chopped salmon, cherry jam, hoisin sauce, and ground chipotle chile pepper. Cover and pulse with two or three on/off turns to roughly chop salmon and combine ingredients. Do not overprocess. Shape salmon mixture into four 3/4-inch-thick patties. Place patties on prepared baking sheet. Cover and chill for at least 2 hours or up to 24 hours.
For mango slaw, in large bowl whisk together vinegar, jalapeno jelly, salt, and black pepper. Add coleslaw mixture, cilantro, and green onions; toss to coat. Gently fold in mango; cover and chill until ready to serve.
Place panko in a shallow dish. Gently place patties in panko; turn to coat evenly.
In a large nonstick skillet heat oil over medium-low heat. Add patties; cook for 6 to 8 minutes or until golden and crisp, turning once.
Spread cut sides of buns with yogurt. Serve patties in buns topped with cucumber, sweet pepper, and red onion. Serve with the mango slaw.