Sesame Salmon Burgers with Spicy Mayonnaise

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This is a keeper!

1 lb boneless salmon, skin removed, cut in chunks (*454 g package of highliner frozen salmon is plenty)
2 egg whites (*one because i used less salmon)
1/2 cup fresh breadcrumbs or panko
1/4 cup thick teriyaki sauce, divided (see recipe below)
1 tsp salt
1 tbsp roasted sesame oil
2 tbsp sesame seeds

Spicy mayo:
1/2 cup mayonnaise
2 tbsp sweet Thai chile sauce, and/or 1 tsp hot Asian chile paste

4 sesame buns
cucumbers
cabbage

Teriyaki sauce:
1/4 cup soy sauce
1/4 cup water
1/4 cup sugar
1/4 cup rice vinegar (i had apple cider vinegar and used it)
Bring to a boil and simmer gently until reduced by half, or until thick and syrupy. Watch closely to make sure it does not burn or boil dry.

1. Place fish in food processor and chop finely. Add egg whites, breadcrumbs, 1 tbsp teriyaki sauce and salt. Blend together.
2. Lightly shape mixture into 4 patties (mine made 6, and I even used 50g less salmon than it called for)
3. For glaze, in small bowl combine remaining 3 tbsp teriyaki sauce, sesame oil, and toasted sesame seeds.
4. In separate bowl, combine mayo ingredients.
5. Grill burgers for 3 minutes per side. Brush with glaze, flip and cook for 2 minutes. Brush with glaze again, flip and cook 2 minutes longer, or until cooked through. Do not overcook.
6. Place burgers on bottom halves of buns. Place 4 cucumber slices on each burger. Spread mayo on remaining halves of buns and top sandwiches.

From Bonnie Stern

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