Thai Ginger Salmon Burgers with Sriracha Peanut Slaw and Red Curry Mayonnaise

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.


2 1/4 pounds salmon fillet, skin removed and chopped fine
2 tablespoons finely grated fresh ginger
1 tablespoon Thai fish sauce
1 tablespoon grated lime zest
1 tablespoon chili garlic sauce
1 tablespoon toasted sesame seeds
1 tablespoon soy sauce
1/3 cup finely minced shallots
2 teaspoons finely minced garlic
1 1/2 teaspoons kosher salt
1 cup panko bread crumbs
1/4 cup coconut milk
2 eggs, beaten lightly
2 cups shredded napa cabbage
2 tablespoons minced jalapeno
1/4 cup fresh basil leaves, sliced into julienne
2 tablespoons minced cilantro
1/4 cup grated radish
1/4 cup grated carrot
3 tablespoons chopped dry roasted salted peanuts
2 tablespoons lime juice
2 teaspoons soy sauce
2 teaspoons sesame oil
2 teaspoons Sriracha sauce
2 teaspoons brown sugar
6 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 tablespoon red curry paste
2 teaspoons sesame oil
2 to 3 tablespoons vegetable oil for the grill rack
6 hearty burger buns with sesame seeds, split



To make the patties, in a large bowl, mix the chopped salmon with ginger, fish sauce, lime zest, chili garlic sauce, sesame seeds, soy sauce, shallots, garlic and kosher salt. In a small bowl, soften the panko bread crumbs with the coconut milk, gently fold this mixture into the salmon along with the beaten eggs. Separate into 6 equal portions, shape into round patties about 1 1/4 inches thick, place on a wax paper lined tray, cover with plastic wrap and set aside to chill for about 1/2 hour. This will help to bind all the ingredients together.

Meanwhile prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the slaw, in a medium sized bowl, combine the cabbage, jalapeno, basil leaves, cilantro, radish, carrot and peanuts. In another small bowl whisk together the lime juice, soy sauce, sesame oil, Sriracha sauce and brown sugar. Toss the dressing with the slaw mixture and set aside.

For the red curry mayonnaise in another small bowl, stir together the mayonnaise, lime juice, red curry paste and sesame oil, set aside.

Grease the hot grill rack with vegetable oil, place the salmon patties on the grill, cook about 4 to 5 minutes per side until cooked through. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 1 minute of grilling.

To assemble the burger on each of the cut sides of the buns divide and spread the red curry mayonnaise, place the cooked salmon pattie on the bottom bun, top each pattie evenly with the Sriracha slaw, add the bun tops and serve.