Salmon Jalapeño Jack Burgers Campbell Gardens style
1 pound boneless skinless salmon
2 oz. Campbell Gardens candied jalapeños
2 Tablespoons cilantro
½ cup reduced fat pepper jack cheese (shredded)
1 Tablespoon lime juice
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
add salt and pepper
Directions:
Roughly chop about 2/3 of the salmon and add it to the food processor. Chop the remaining salmon into 1/3 inch chunks.
Add the jalapeños and cilantro to the food processor and pulse a few times until everything is combined. It should be a thick mixture.
Combine this with the chopped salmon, cheese, lime juice, cumin, garlic powder, and onion powder. Form into patties and place in the freezer for 15 minutes so the patties set and stay together better.
Heat a nonstick skillet over medium high heat. Spray with cooking spray and add the patties. Cook for 4-5 minutes per side.
( adaptation of a recipe from Slender Kitchen .com )