Salmon Burgers With Ginger-Wasabi Mayo

• 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

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, 3/4 of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
3. Form 4 large patties, 1 1/2 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.

salmon, garlic, fresh ginger, tamari, scallions, red bell pepper, sesame oil, black pepper, canola oil, mayonnaise, wasabi paste, lime, sesame kaiser rolls, red leaf lettuce

Taken from www.food.com/recipe/salmon-burgers-with-ginger-wasabi-mayo-204287 (may not work)