• Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve.

  • In work bowl of a food processor, add salmon, red pepper, scallions, panko, remaining 2 tbsp mayonnaise, the lemon juice, salt and black pepper. Pulse until just combined. Form into 16 patties, about a scant 1/4 cup each. Place on a greased baking sheet.

  • Heat a large nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Cook patties in batches for 2 to 3 minutes per side, until browned and cooked through.

  • Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve.

Nutrition Facts

188 calories; 8 g total fat; 31 mg cholesterol; 280 mg sodium. 16 g carbohydrates; 13 g protein;