For slaw, cut carrot and cucumber in half crosswise; cut into julienne strips with Julienne Peeler (about ½ cup/125 mL each) and place into small bowl. Add remaining slaw ingredients; toss to coat. Refrigerate until ready to use.
Prepare grill for direct cooking over medium heat (350-400˚F/180-200˚C).
For burgers, place onions in large bowl, finely chop onions using Salad Chopper. Add salmon chunks, continue chopping into small pieces. Grate ginger using Microplane® Adjustable Fine Grater to measure 1 ½ tsp (7 mL); add to bowl. Add ½ cup (125 mL) panko crumbs, mayonnaise, soy sauce and garlic; mix well. Divide salmon mixture into 4 portions.
Sprinkle bottom of Burger & Slider Press with ½ tbsp (7 mL) panko crumbs. Top with one portion of salmon mixture and sprinkle with an additional ½ tbsp (7 mL) panko crumbs; press. Remove patty; repeat with remaining panko crumbs and salmon mixture.
Drain slaw. Mix together mayonnaise and wasabi paste in small bowl until well blended. Refrigerate slaw and mayonnaise until ready to use.
Grill patties, covered, 6-8 minutes or until golden brown and grill marks occur, carefully turning halfway through cook time.
Spread mayo mixture on buns, top with burgers and slaw.
Calories 530 , Total Fat 23 g, Saturated Fat 4.5 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 46 g, Fiber 2 g, Protein 31 g
For stovetop grilling, heat Grill Pan over medium heat 5 minutes. Add salmon patties and grill 6-8 minutes or until golden brown, carefully turning once. Continue as directed.
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