JAMAICAN JERK SALMON BURGER WITH ISLAND MAYO AND MINTED MANGO ‘N AVOCADO SALSA

Ingredients

ISLAND MAYO
1/2 cup mayonnaise
1 tablespoon fresh lime juice
2 teaspoons jalapeño jelly
1/4 teaspoon peeled, grated fresh ginger
MINTED MANGO ‘N AVOCADO SALSA
3/4 tablespoon Colavita Premium Extra Virgin Olive oil
1 tablespoon fresh lime juice
1/2 teaspoon peeled, grated fresh ginger
1 tablespoon jalapeño jelly
3/4 cup diced mango (1/3-inch thick dice)
3/4 cup diced California avocado (1/3-inch thick dice)
2 tablespoons minced finely red onion
1/8 teaspoon salt
3 tablespoons chopped fresh mint leaves
PATTIES
1 tablespoon Colavita Premium Extra Virgin Olive Oil
2/3 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 small clove garlic, minced
1-1/2 pounds skinless salmon fillets, chopped finely
1/4 teaspoon dried Caribbean Jerk seasoning
1 teaspoon salt
1 tablespoon fresh lime juice
3 tablespoons mayonnaise
1/2 cup crushed Kettle brand Jamaican Jerk Potato Chips
Colavita Pure Canola Oil to brush grill rack
6 sesame seeded soft buns-split
6 leaves fresh red leaf lettuce

Instructions

To prepare mayo: Whisk mayonnaise, lime juice, jelly and ginger together in a bowl and refrigerate.

To prepare salsa: In a small bowl, whisk olive oil, lime juice, ginger and jelly together until smooth. Add mango, avocado and onion; sprinkle with salt and toss together. Refrigerate salsa. Reserve mint.

Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high. Once heat is reached, prepare patties. On grill rack, heat oil to hot in a small heat-proof nonstick skillet. Add onion, celery and red pepper to skillet; cook until tender, stirring often-about 5 minutes. Add garlic; stir 30 seconds. Transfer mixture to a large bowl. Add salmon, jerk seasoning, salt, lime juice, mayonnaise and chips to bowl; mix together until well blended. Form 6 patties; dimple centers.

Brush grill rack with canola oil. Place patties on rack; cover and cook until browned on the bottom, about 3 minutes. Turn patties; cook uncovered until opaque throughout, about 4 to 5 minutes longer turning occasionally. During final minutes of cooking, place buns cut side down on outer edge of grill rack; toast lightly.

To assemble burgers, retrieve salsa and mint; stir together. Retrieve mayo; spread on bottom of buns, add a leaf of lettuce then a burger. Spoon salsa over burger; close with bun top.