Eileen’s Country Kitchen: A new take on the summer burger

Salmon burger with mango salsa and chipotle sauce

2 cans salmon (14¾ ounces), drained (reserve liquid)
1 small onion, diced
¼ cup chopped red bell pepper
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon fresh lemon juice
Sprinkle of salt and pepper
¾ cup panko bread crumbs, more for sprinkling
1 egg, beaten

Drain salmon and remove skin and bones. Reserve the juice. In a large bowl mix lemon juice, onion, bell pepper, tarragon, parsley, bread crumbs, and salt and pepper with salmon. Ingredients should be well mixed to the point that the salmon is nearly mashed. In a small bowl beat egg, whisk in mustard and Worcestershire sauce. Stir into salmon mix. If mixture is dry, add a little of the reserved salmon juice. Form into patties. Sprinkle a thin layer of bread crumbs on the bottom of a casserole dish, press salmon patties into bread crumbs and sprinkle more on top. Refrigerate until grill is warm.

Spray grill basket with oil to prevent food from sticking. Grill salmon burgers in grill basket for two minutes on each side or until lightly brown. Serve with or without a bun; top with mango salsa, chipotle sauce, and fresh arugula. Serves eight.

Mango salsa

1 mango, chopped
¼ cup diced green bell pepper
2 tablespoons red onion, diced
2 teaspoon cilantro, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar

Mix all ingredients in a small bowl and chill.

Chipotle sauce

½ teaspoon ground chipotle (more if you like it hot)
¼ cup mayonnaise
Sprinkle of salt and pepper

Mix all ingredients in a small bowl and chill.

Wine lemonade with berries and mint

Frozen pink lemonade
White wine
Fresh raspberries
Fresh mint leaves

Mix lemonade according to directions. Fill glasses with ice and half lemonade, half wine. Toss in raspberries and top with mint leaves. Serves 6.