Seasoned with pickle ginger, sesame oil, and soy sauce these are sure to be a hit!!
PREP TIME:0 hours 15 mins
TOTAL TIME:0 hours 24 mins
1 tbsp. pickled ginger slices (found in your market's Asian section)
1 tsp. dark sesame Oil
1/4 tsp. each salt and freshly ground pepper
White from 1 large egg
1 tbsp. Soy Sauce
2 lb. piece salmon fillet (preferably sockeye or coho)
6 leaves Boston lettuce
Toppings: wasabi mayonnaise, pickled ginger slices and radish sprouts
Garnish: black sesame seeds
Heat outdoor grill.
Make Burgers: In food processor, pulse scallions, ginger, sesame oil, salt and pepper until finely minced, scraping down sides of processor bowl once or twice. Add egg white and soy sauce; pulse to blend. Add salmon. Pulse just until very finely chopped but not a paste. Shape into 6 burgers, each about 3/4 in. thick.
Coat burgers with nonstick spray. Grill, turning once, until done as desired (6 minutes for medium-rare, which is preferred).4. Place on lettuce leaves. Top each with wasabi mayonnaise, ginger slices and sprouts; sprinkle with a pinch or two of sesame seeds.