Salmon Burger with Wasabi Mayo Slaw
1/3 cup mayonnaise
1-2 Tbsp. Wasabi paste, pre-prepared package from deli section in grocery, hot, use to taste
1 cup of sliced Napa cabbage chiffonade style
1/2 cup sliced snow peas, really thin
1/3 cup sliced Carrots, really thin
2 lbs. Ground Salmon
2-3 Garlic cloves medium to large, pressed
2 Tbsp. of fresh Ginger mined
3-4 stalks of green Onion sliced, including the white top
2 Tbsp. Sutter Home White Zinfandel
1 tsp. Salt
1 tsp. Fresh ground pepper
1 Egg, lightly beaten
2 tsp of Sirachi, hot pepper sauce found in most major supermarkets, has a rooster on the label
1 tsp Grey Poupon
1/4 cup Panko bread crumbs
1 Red Onion, sliced paper thin
6 Sesame Hamburger Buns
Prepare a medium hot fire in a gas grill to medium-high, brush it first with vegetable oil.
To make the mayonnaise: Combine the mayonnaise and Wasabi paste together. Chop the napa cabbage, snow peas and carrots, add to the mayo mixture, and lay aside until time to serve.
To prepare the patties: Place the ground Salmon in a large bowl. Press the garlic cloves and add to Ground Salmon, do mix yet, add the minced ginger, green onion, White Zinfandel, salt, pepper, egg, Sirachi, Grey Poupon, panko crumbs and mix gently but thorough, you donâ€™t want to over handle the Ground Salmon. When the grill is ready place the patties on an oiled racked about 5-7 minutes per side, do not press on patties, this will keep the juices in.
Start toasting the Sesame Bun first lightly brushing Colavita olive oil, grilling on the edge of the grill, watch closely not to burn, around 3-5 minutes max. Check the burger patties, they should turn a light pale pink, do not overcook.
To assemble the burgers: Take the toasted sesame bun, lay a patty down on the bottom sesame bun then layer the onion, then add a large dollop of the Wasabi slaw. Add the sesame bun tops and serve. Pair with a Sutter Home White Zinfandel or Sauvignon Blanc. Enjoy!
Makes 6 burgers