Edamame Salmon Burgers with Pineapple Slaw

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Pineapple Slaw:
1 (15.25-ounce) can pineapple tidbits (in their own juice)
2 tablespoons lime juice
1/2 cup mayonnaise
6 cups prepackaged slaw mix
1 red pepper, julienned
1 1-inch piece of peeled, fresh ginger, chopped
2 cups blanched, shelled, frozen edamame, thawed
2 pounds skinless, boneless salmon fillet, finely chopped
1/2 cup panko (Japanese bread crumbs)
1 egg, lightly beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing grill rack
6 whole wheat buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the pineapple slaw, drain the pineapple tidbits, reserving 2 tablespoons juice. Whisk together the reserved juice, lime juice, and mayonnaise in a large bowl; toss in the pineapple, prepackaged slaw mix, and julienned red pepper; mix well. Cover and refrigerate. To make the patties, place the ginger and edamame in a food processor with a metal blade and pulse until minced. Place the edamame mixture in a large bowl and add the salmon, panko, egg, soy sauce, sesame oil, salt, and pepper. Fold the mixture together until thoroughly combined. Lightly wet your hands and form the salmon mixture into 6 patties that fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Grill the patties for about 4 minutes per side or until cooked through (internal temperature of about 150 degrees). While the patties are cooking, place the buns around the edges of the grill, cut sides down, and toast just until colored. To assemble the burgers, place a patty on each roll bottom, and add an equal amount of pineapple slaw on top. Add the roll tops and serve. Makes 6 burgers