| * 1 1/4 lb | Skinless salmon fillet |
| * 1 tbsp | Garlic, minced |
| * 2 tbsp | Dijon mustard |
| | * handful of chopped cilantro |
| * 2 tbsp | Hoisin sauce |
| | * 1 green onion, finely chopped |
| * 1 tsp | Cayenne |
| | * 1 egg |
| * 1/2 cup | Panko breadcrumbs |
| * 1 tbsp | Toasted sesame seeds |
| * 1 tbsp | Miso |
| * 2 tbsp | Rice wine vinegar |
| * 1 tbsp | Honey |
| * 1 tbsp | Soy sauce |
Directions
1. Cut the salmon fillet into large chunks. Place the roughly diced salmon with next 8 ingredients in a food processor. Pulse to blend them well.
2. Form burger mixture into 4 equal sized burgers and place on plate covered with plastic wrap. Cover burgers with more plastic wrap and refrigerate for 1 hour.
3. While burgers are chilling make sauce by whisking remaining ingredients. Chill.
4. Heat BBQ, Frying/Griddle pan or Broiler to high, spray with cooking spray and cook 4 minutes a side until just a touch of rare inside.
5. Top with sauce and enjoy. Excellent on a bun with lettuce, tomato, pickled ginger and a side of crispy french fries or chips.