Categories: Fish, Hamburgers, Main Dish, Rachael Ray

Ingredients

• 1 1/2 lbs fresh salmon fillets, pin bones and skin removed
• 2 garlic cloves, chopped
• fresh ginger, grated (3-inch piece)
• 3 tablespoons tamari
• 2 scallions, chopped (white and green part)
• 1/2 small red bell pepper, finely chopped
• 2 teaspoons sesame oil
• 2 teaspoons McCormick's Montreal Brand steak seasoning
• coarse black pepper
• 1 tablespoon canola oil
• 1/2-3/4 cup mayonnaise
• 2 tablespoons wasabi paste
• 1 lime, juice of
• 4 sesame kaiser rolls, split and toasted
• red leaf lettuce

Directions

1. Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.

2. Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.

3. Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.

4. Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.

5. While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.

6. To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.

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