Soy-Glazed Salmon Burgers
with Ginger Lime Aioli

2001 Grand Prize Winner
Sutter Home Winery's Build a Better Burger Contest

Kristine Snyder, Kihei, HI
Serves 4

Aioli:
1/2 cup reduced-calorie or regular mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced 2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt

Soy Glaze:
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon plus 1 glass chilled Sutter Home Sauvignon Blanc

Burgers:
1 egg
2 tablespoons aioli
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chili sauce or bottled hot sauce
1-1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup breadcrumbs
1 teaspoon salt
Vegetable oil
4 sesame buns, split
1/2 cucumber, peeled, seeded, and julienned
Radish or soy bean sprouts for garnish, optional

Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.

Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside.

In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, breadcrumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Recommence sipping of Sutter Home Sauvignon Blanc. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4-6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking, toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

Past Winning Recipes

Vitello Focaccia
Soy-Glazed Salmon Burgers with Ginger Lime Aioli
Hawaiian Tuna Burgers with Maui Wowee Salsa
Down Island Burgers with Mango Mayo & Grilled Onions
Carolina Pork Barbecue Burgers

Kate's Global Kitchen for May 2003:
5/02/03     Spicing Up Cinco de Mayo
5/09/03     For Mom, a Bouquet of Vanilla
5/16/03     An Army Moves on Its Stomach
5/23/03     Burger Building—for Fun or Profit
5/30/03     Mint, Mint, and More Mint

Copyright © 2003, Kate Heyhoe. All rights reserved.

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This page created May 2003