SOY-GLAZED SALMON BURGERS WITH GINGER-LIME AIOLI

SOY-GLAZED SALMON BURGERS WITH GINGER-LIME AIOLI image

Categories Fish

Yield 4

Number Of Ingredients 26

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Ginger Aioli:
½ cup mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced
2 teaspoons finely minced fresh ginger
1 tablespoon fresh squeezed lime juice
¼ teaspoon salt
Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
2 teaspoons cornstarch dissolved in 1 tablespoon sauvignon blanc or water
Burgers:
1-¼ pounds salmon fillet, skin removed
2 tablespoons Ginger Aioli
1 egg
1 tablespoon light sour cream
1 tablespoon fresh squeezed lime juice
1 teaspoon hot chili oil
2 green onions, thinly sliced
2 tablespoons chopped fresh mint
2/3 cup fresh bread crumbs
¾ to 1 teaspoon salt
Vegetable oil
4 sesame buns, split
½ cucumber, peeled, seeded and thinly sliced or julienned

Steps:

1. To prepare aioli: Combine mayonnaise, sour cream, garlic, ginger, lime juice and salt, mixing well. Set aside 2 tablespoons for the burgers and refrigerate the remaining. (The aioli can be made a day in advance.) 2. To prepare glaze: Combine soy sauce, honey and vinegar in a small saucepan and bring to a boil, stirring to dissolve honey. Whisk in dissolved cornstarch, reduce heat and cook 2 minutes. Set aside. (The glaze can be made a day in advance and refrigerated. Reheat slightly before using.) 3. To prepare burgers: Chop the salmon finely. In a medium bowl combine 2 tablespoons reserved aioli, egg, sour cream, lime juice and chili oil. Stir in salmon, green onions, mint, bread crumbs and salt. Mix well. Coat your hands with oil and form into 4 patties. Cover and refrigerate until ready to cook. 4. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Brush grill rack with oil. Place burgers on rack, cover and cook until browned on the bottom, about 3 minutes. Turn and brush burgers with soy glaze. Cook, turning and brushing frequently with glaze, until just cooked through, about 4 to 5 minutes longer. During last few minutes of cooking, place buns, cut sides down, on outer edges of rack to toast lightly. 5. Spread both sides of buns with reserved aioli. Put burgers on bottom halves and top with some cucumber slices. Add bun tops and serve.