Salmon Burgers With Ginger-Wasabi Mayo - cooking recipe

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

Preparation

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.
Transfer salmon to a bowl; add in garlic, 3/4 of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
Form 4 large patties, 1 1/2 inches thick; drizzle patties on both sides with oil.
Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
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.