Salmon Burger with Hoisin Barbecue Sauce and Pickled Ginger and Napa Slaw

• 2 tablespoons canola oil
• 2 large shallots, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1/2 cup hoisin sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 tablespoon rice wine vinegar
• 1 1/2 pounds fresh salmon
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 4 hamburger buns, split; toasted (see page 15), if desired
• 2 tablespoons canola oil
• 1/4 cup thinly sliced pickled ginger, plus more for garnish (optional)
• 2 cloves garlic, finely chopped
• 1/4 small head of red cabbage, finely shredded
• 1/2 medium head of napa cabbage, finely shredded
• Kosher salt and freshly ground black pepper
• 1/4 cup rice wine vinegar
• 2 teaspoons toasted sesame oil
• 3 tablespoons finely chopped fresh cilantro leaves

1. To make the hoisin barbecue sauce, heat the oil in a medium saucepan over medium heat.
2. Add the shallots and garlic and cook until soft, about 2 minutes.
3. Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes.
4. Set aside to cool.
5. The sauce can be made 1 day in advance, covered, and refrigerated.
6. Bring to room temperature before using.
7. To form the burgers, cut the salmon into large pieces and then coarsely chop in a food processor.
8. Do not overprocess.
9. (Alternatively you can chop it by hand with a sharp knife.)
10. Divide the salmon into 4 equal portions (about 6 ounces each).
11. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
12. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
13. Meanwhile, make the slaw.
14. Heat the oil in a large saute pan over high heat.
15. Add the ginger and garlic and cook, stirring once, until soft, about 1 minute.
16. Stir in the cabbage, season with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes.
17. Remove from the heat and stir in the vinegar, sesame oil, and cilantro.
18. Let sit at room temperature.
19. To cook the burgers, heat the oil in a saute pan or griddle (nonstick or cast iron) until it begins to shimmer.
20. Season both sides of each burger with salt and pepper.
21. Cook the burgers until golden brown on the bottom sides, about 3 minutes.
22. Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer.
23. Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw.
24. Garnish with pickled ginger, if desired.
25. Cover with the burger tops and serve immediately.

canola oil, shallots, garlic, hoisin sauce, ketchup, honey, soy sauce, fish sauce, rice wine vinegar, fresh salmon, canola oil, kosher salt, buns, canola oil, ginger, garlic, head of red cabbage, cabbage, kosher salt, rice wine vinegar, sesame oil, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/salmon-burger-with-hoisin-barbecue-sauce-and-pickled-ginger-and-napa-slaw-376004 (may not work)