Salmon Burgers With Ginger-Wasabi Mayo

Rachael Ray

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  fresh salmon fillets, pin bones and skin removed
• 2  garlic cloves, chopped
•  fresh ginger, grated (3-inch piece)
• 3  tablespoons tamari
• 2  scallions, chopped (white and green part)
• 1⁄2 small red bell pepper, finely chopped
• 2  teaspoons  sesame oil
• 2  teaspoons  McCormick's Montreal Brand steak seasoning
•  coarse black pepper
• 1  tablespoon canola oil
• 1⁄2-3⁄4 cup mayonnaise
• 2  tablespoons wasabi paste
• 1  lime, juice of
• 4  sesame  kaiser rolls, split and toasted
•  red leaf lettuce

Directions

1. Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
2. Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
3. Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
4. Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
5. While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
6. To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.