Teriyaki Salmon Burger

• For Burgers
• 2 pounds cleaned salmon fillet
• 2/3 cup teriyaki sauce
• 1/4 cup chopped scallion
• Tamarind Sauce
• Serves 6-8
• 1/2 pound tamarind paste
• 2 ounces grated peeled ginger
• 3 cups cold water
• 1/4 cup sugar
• 2 tablespoons chili sauce
• 1 tablespoon Thai fish sauce
• 1 tablespoon cornstarch
• 2 cups ketchup

1. For Burgers-Dice the salmon into 1/2-inch thick cubes. Place in a mixing bowl. Add teriyaki sauce, and toss gently. Let stand for 5 minutes. Place in workbowl of food processor. Process to a thick, pasty consistency, but don't overprocess. Empty into a mixing bowl. Fold in chopped scallions. Form into 4 patties.
2. Grill until medium-well on both sides, and garnish with tamarind sauce (recipe below). Serve in buns of your choice.
3. For sauce
4. In a saucepan, stir together the tamarind paste, ginger, 2 3/4 cups water, sugar, chili sauce and Thai fish sauce. Bring to boil, reduce heat and simmer 30 minutes. Drain and discard solids. In a separate bowl, stir cornstarch with remaining water. Whisk well. Return tamarind mixture to pan, bring to boil, and whisk in cornstarch mixture. Whisk in ketchup and allow to cool.

burgers, salmon fillet, teriyaki sauce, scallion, tamarind sauce, tamarind, ginger, cold water, sugar, chili sauce, fish sauce, cornstarch, ketchup

Taken from www.epicurious.com/recipes/member/views/teriyaki-salmon-burger-1203897 (may not work)