Asian Salmon Burgers with a Green Onion and Soy Sauce Mayonnaise

Suggested wine: German riesling; Spanish albariño or Portuguese alvarinho

What a delicious change from traditional beef burgers! Packed with ginger, garlic, green onions, and cilantro, these salmon burgers are light, juicy, and look gorgeous on a toasted bun. The recipe calls for browning the burgers in a pan, an easy stovetop method, but they can also be grilled with terrific results. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high. Oil the grill racks and rub the burgers lightly with vegetable oil before placing them on the grill. Keep the grill covered. The cooking time will be about the same as panfiying, about 3 minutes per side. The burgers will pick up a bit of a smoky flavor and have great-looking grill marks. The recipe easily doubles or triples for a crowd.

SERVES 4

• 1 salmon fillet (1 pound), skin and pin bones removed , cut into 1-inch pieces
• 1 tablespoon peeled and minced fresh ginger
• 1½ tablespoons minced garlic
• 2 green onions, including 2 inches of green tops, very thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon kosher or sea salt
• 1½ tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• ½ cup cracker meal
• 2 large eggs, lightly beaten
• 2 tablespoons vegetable oil
• 4 sesame-seed hamburger buns, split and toasted
• 4 lettuce leaves
• Green Onion and Soy Sauce Mayonnaise (recipe follows)

In a food processor fitted with the metal blade, pulse the salmon until coarsely ground, scraping down the sides of the work bowl once or twice. (Be careful; it’s easy to go from chopped to a mashed paste in seconds!) Transfer the salmon to a medium bowl. Add the ginger, garlic, green onions, cilantro, salt, lemon juice, and soy sauce. Using a rubber spatula, mix to combine. Mix in the cracker meal and then add the eggs. Stir to combine.

Dividing the salmon mixture evenly, form into four 1-inch-thick patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead. Transfer to a covered container and refrigerate.)

In a large, heavy skillet, preferably cast iron, heat the oil over medium-high heat and swirl to coat the pan. (You can also use a grill pan.) Add the salmon patties and cook until golden brown on one side, about 3 minutes. Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer. Serve the salmon burgers on the toasted buns with the lettuce and mayonnaise.

GREEN ONION AND SOY SAUCE MAYONNAISE

• ½ cup mayonnaise
• 1 green onion, including green tops, very thinly sliced
• 1 teaspoon fresh lemon juice
• 2 teaspoons soy sauce

In a small bowl, mix together the mayonnaise, green onion, lemon juice, and soy sauce until well blended. Cover and refrigerate for up to 1 day.

MAKES ABOUT ⅔ CUP