Wasabi Salmon Burgers With Edamame-Cilantro Pesto

• 1/2 cup soft tofu (about 4 ounces)
• 1 (7-ounce) can red sockeye salmon, drained, skin and bones discarded
• 1 (6-ounce) can skinless, boneless pink salmon in water, drained
• 1/4 cup chopped fresh chives
• 2 teaspoons Dijon mustard
• 1/2 teaspoon wasabi paste
• 1/8 teaspoon freshly ground black pepper
• 1 large egg white
• 1/2 cup panko (Japanese breadcrumbs)
• 1 teaspoon canola oil
• 4 curly leaf lettuce leaves
• 4 hamburger buns with sesame seeds
• 4 (1/4-inch-thick) slices tomato
• 4 (1/4-inch-thick) slices sweet or red onion

1. Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.

red sockeye salmon, skinless, fresh chives, mustard, wasabi paste, freshly ground black pepper, egg white, canola oil, curly leaf, buns, tomato, sweet

Taken from www.myrecipes.com/recipe/wasabi-salmon-burgers-with-edamame-cilantro-pesto (may not work)