Polynesian Papaya Punched up a Peg Salmon Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


12 thick sliced applewood bacon
2 tsp Colavita extra virgin olive oil
1/2 cup chopped green onion
2 tsp minced garlic
1 tsp minced peeled ginger
1 Tbsp. finely chopped fresh mint
1 cup peeled cubed papaya
1/4 cup pineapple juice
3 Tbsp. sweet Thai chili sauce
2 Tbsp. Grey Poupon Dijon mustard
2 tsp fine sea salt
2 lbs skinless salmon fillets(preferably wild), well chilled
1 large egg, beaten
1/4 cup finely chopped red bell pepper
1 Tbsp. Teriyaki sauce
6 sesame seed hamburger buns split
6 red leaf lettuce leaves, trimmed to fit burgers



Heat a standard outdoor grill to medium high for direct heat cooking.

In an oven-proof skillet on grill rack, cook bacon until crisp then place on paper towels to drain. Cut pieces in half then set aside. Wipe skillet out, then heat oil in skillet, sauté the green onions for 5 minutes, then add the garlic, ginger, mint and papaya. Sauté for 2 minutes add the pineapple juice, chili sauce, mustard, and 1/2 tsp salt. Stir until almost all the liquid is gone, about 5 minutes. Slightly smash for a chunky consistency with a potato masher, remove from heat.

Cut salmon into 1/2 inch cubes and place in a large bowl along with remaining salt, egg, red bell pepper and Teriyaki sauce. Gently mix then form 6 patties; grill until desired degree of doneness about 4 minutes per side. During the last minute of grilling lightly toast cut sides of buns.
To serve, place burgers on bottom half of buns, spoon a generous amount of the papaya mixture on next. Top with 4 bacon pieces each, then a lettuce leaf and last add the bun tops.