Chili-Glazed Salmon Burgers

From BH&G.

• Ready In: 1 hr 6 mins
• Serves: 6

Ingredients

• 2  lbs  skinless boneless salmon fillets (thaw if frozen)
• 1  egg, lightly beaten
• 1⁄4 cup  thinly sliced green onion (2)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2⁄3 cup mayonnaise
• 2  tablespoons  Asian chili sauce (Sriracha sauce)
• 1  tablespoon  vegetable oil or 1  tablespoon canola oil
• 1  tablespoon rice vinegar
• 1  tablespoon soy sauce
• 1  teaspoon sugar
• 1  teaspoon  toasted sesame oil
• 4  cups  shredded cabbage with carrots (coleslaw mix)
• 1⁄4 cup  snipped fresh cilantro
•  vegetable oil or  canola oil
•  asian sweet chili sauce (like Mae Ploy)
• 6  hamburger buns with sesame seeds, split and toasted
• 1  cup  thinly sliced seedless cucumber

Directions

1. Rinse salmon; pat dry with paper towels. Cut into 1-inch pieces. Place salmon, half at a time, in a food processor. Cover and process until finely chopped. In a large bowl combine egg, green onions, salt and black pepper. Add chopped salmon; mix gently until combined. Using damp hands, shape mixture into six 1/2-inch-thick patties. Cover and chill for at least 30 minutes.
2. Meanwhile, in a small bowl combine mayonnaise and 2 to 3 tablespoons Asian chili sauce. Cover and chill until needed.
3. For slaw, in a large bowl whisk together 1 tablespoon vegetable oil, vinegar, soy sauce, sugar, and sesame oil. Add shredded cabbage and cilantro; toss to coat.
4. Lightly brush both sides of salmon patties with additional vegetable oil.
5. For a charcoal or gas grill, place patties on the rack of a covered grill directly over medium heat. Grill for 6 to 8 minutes or until done (160 degrees F), turning and brushing once with sweet chile sauce halfway through grilling.
6. To serve, spread cut sides of buns with mayonnaise mixture. Fill with salmon burgers, slaw, and cucumber slices.