Ingredients:

3 Tbsp mayonnaise
1 Tbsp chopped fresh cilantro
2 Tbsp finely chopped mango
1 Tbsp finely chopped pineapple
1/4 tsp grated lime zest

BURGER
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
1 Tbsp Urban Accents Mesa Rosa Chipotle
2 tsp lime juice
1-1/2 lb salmon fillet, skin removed and cut into 1-inch pieces
4 hamburger rolls
Romaine lettuce

Directions:

Place first five ingredients in food processor and pulse until smooth.  Transfer to bowl; cover and refrigerate. Clean out processor bowl and add green onions, cilantro, Mesa Rosa Chipotle and lime; process until finely chopped.  Add salmon pieces and pulse a few times until salmon is coarsely ground and mixture is well blended.  Divide mixture into four portions; ball lightly and flatten in 1-inch thick patties.  Place burgers on platter, cover with plastic wrap and refrigerate for one hour.  

Preheat grill to medium-high heat; oil grate with non-stick spray or olive oil.  Grill burgers for 6 minutes on each side or until desired degree of doneness.  During last few minutes of cooking, grill rolls until lightly toasted.  Place lettuce leaves on bottom of buns, top with salmon burgers, dollop of sauce and roll top.