Salmon Sesame Pineapple Burger

Okay, I know this might sound a little...weird. It's dee-licious. If you have a pineapple corer, make this with fresh pineapple and fall over happy. Yum.

• Ready In: 27 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 1  lb salmon, boneless and skinless, cut into 1-inch chunks
• 1  tablespoon toasted sesame seeds
• 2  scallions, coarsely chopped
• 1  tablespoon Dijon mustard (I use honey Dijon)
• 2  teaspoons  toasted sesame oil
• 1 1⁄2 teaspoons soy sauce (I use low-sodium)
• 1⁄4 cup panko breadcrumbs or 1⁄4 cup  breadcrumbs
• 1⁄4-1⁄2 teaspoon  garlic salt (or onion salt or regular salt)
• 1  celery rib, very very finely sliced
• 1⁄2 teaspoon Tabasco sauce
• 4  pineapple rings (fresh, of course, is way better)
• 4  slices swiss cheese
• 2  cups  clover  mixed sprouts
• 4  tablespoons  teriyaki sauce
• 4  hamburger buns

Directions

1. Mix ingredients from salmon to Tabasco sauce.
2. Form salmon mixture into patties. They will be a little gooshy.
3. Broil or grill patties on a George Foreman sort of grill (too tender to hold together on a regular grill) with a little olive oil to prevent sticking. About 3 minutes per side is perfect for me.
4. Cover patties with aluminum foil to keep warm.
5. Broil or grill pineapple rings until warm.
6. Place swiss cheese on patties and top with pineapple.
7. Serve on hamburger buns with teriyaki sauce and clover sprouts.
8. Add a little mayonnaise if you like it.
9. Add a little black pepper if you like it.