Fresh Salmon Burgers with Wasabi Mayonnaise

Serves: 4

½ tsp. Minced garlic
¼ cup thinly sliced green onion (white and green parts)
1 Tbs. Seasoned sliced pickles ginger, drained, plus more for serving
2 to 3 tsp. 100% Real Wasabi Paste
1/8 tsp. Asian sesame oil
¾ tsp. Sugar
¾ tsp. Oyster sauce
¼ tsp. Coarse salt
¼ tsp freshly ground pepper
1 egg white
1 pound fresh salmon (after skin and dark parts have been removed), coarsely chopped
2 tsp. Butter or oil
4 hamburger buns
Nonstick cooking spray
Wasabi Mayonnaise for serving

Finely mince together the garlic, onion, pickled ginger, 100% Real Wasabi Paste, sesame oil, sugar, oyster sauce, salt and pepper in a mini-processor. Add the egg white. Pulse just until the egg white is mixed in.

Combine the salmon and the garlic mixture and mix them together with a fork until they're well combined. Divide the mixture into 4 equal portions, then shape each into a patty, about 1/3-inch thick. Wrap each separately in plastic. Chill the patties at least 2 hours.

Just before serving, heat the butter or oil in a large nonstick skillet over medium heat. When hot, cook the patties until they are lightly browned on each side, about 4 to 5 minutes total. They should be slightly pink in the center.

Meanwhile, lightly spray the cut sides of the buns with non stick spray. Place the buns, cut side down, on a hot griddle to toast, about 1 minute.

Spread about ½ tablespoon of the Wasabi Mayonnaise on each toasted bun. Place the patties on 4 halves. Top them with some pickles ginger and close the bun. Serve the burgers immediately, passing extra mayonnaise and ginger.