Teriyaki Salmon Burgers

• 1/4 cup unsweetened pineapple juice
• 2 tablespoons Domino(R) or C&H(R) Pure Cane Dark Brown Sugar
• 2 tablespoons reduced-sodium teriyaki sauce
• 1/4 teaspoon salt
• 1/4 teaspoon garlic pepper blend
• 1 salmon fillet (1 pound), skin removed and cubed
• 1/2 cup soft bread crumbs
• 6 teaspoons fat-free mayonnaise
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 tomato slices
• 1 red onion slice, separated into rings

1. In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour.
2. Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour.
3. Coat grill rack with cooking spray before starting the grill. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes longer or until a meat thermometer reads 140u0b0. Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion.

pineapple juice, domino, teriyaki sauce, salt, garlic pepper, salmon fillet, bread crumbs, mayonnaise, buns, tomato slices, red onion

Taken from www.epicurious.com/recipes/member/views/teriyaki-salmon-burgers-50033687 (may not work)