Chili-glazed Salmon Burgers

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.