Ingredients Weight Measure
Mayonnaise 1 cup
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Juice of one lime 1 ea.
French baguettes, frozen 5 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 3/4 cup
Wild Alaskan salmon fillet, all skin and bones removed 10 lbs.
TABASCO® brand Original Red Sauce 1 oz.
Heavy cream 1-1/2 cup
Kosher salt 3 Tbsp.
Ground white pepper 1 tsp.
Cayenne pepper 1 tsp.
Cilantro, chopped 1/2 cup
Red onion, sliced thin 1 ea.


  1. Mix mayonnaise and TABASCO® Chipotle Pepper Sauce and lime juice.
  2. Brush French bread liberally with TABASCO® Green Jalapeño Pepper Sauce and bake in a 375°F convection oven for 5 minutes.
  3. Cut up salmon in 1/2" cubes. Combine with next 6 ingredients and course chop in a food processor, pulsing. Do not puree.
  4. Form into oval 8-oz. burgers and cook on oiled grill. Flip only once. Finish in oven until cooked through.
  5. To assemble: Cut baguettes into fourths and slice each fourth lengthwise. Spread 1 Tbsp. mayonnaise mixture on each half.
  6. Place the cooked burger on bottom half; top with onions.
  7. Place top on sandwich and cut in half.

Yield: 20 burgers