Sesame Lime Salmon Burger

Vibrant lime zest adds feshness to this sweetly-spiced Asian-inspired salmon burger.

• Ready In: 8 mins
• Yields: 4 burgers

Ingredients

• 1⁄3 cup  Diana Original Sauce
• 1  tablespoon soy sauce, sodium-reduced
• 1  teaspoon  finely grated lime zest
• 1  teaspoon  toasted sesame oil
• 2⁄3 cup panko breadcrumbs or 2⁄3 cup  fresh  toasted breadcrumb
• 1⁄4 cup green onion, chopped
• 1⁄4 cup fresh coriander, chopped
• 1  egg
• 1  lb  boned skinless fresh salmon
•  toasted  sesame seed roll

Directions

1. Preheat the grill to medium-high. Blend the BBQ sauce with the soy sauce, lime zest and sesame oil. Measure out half of the mixture for basting. Mix the remaining mixture with panko breadcrumbs, green onion, coriander and egg. Let stand for 5 minutes.
2. Starting from outer edge, use a fork to break apart, and flake fresh salmon; add to crumb mixture. Gently form salmon mixture into 4 equal patties; arrange on heavy-duty nonstick foil lined baking sheet. Slide the foil onto the grate; grill the patties for 3-4 minutes per side per until set and just slightly coral in the center. Serve on toasted rolls (if using).
3. TIP: For a fresh garnish, top the burger with sliced cucumbers, radish and pickled ginger.
4. For a lighter meal, serve each burger on a bed of mixed greens.
5. Rather than flaking the salmon by hand, use a food processor to pulse cubed salmon until coarsely chopped.