I would call these burgers the surprise "hit of the week." I'd never done the fresh salmon burger-thing before, and I must say, these were delish. The consistency of the raw burger is so soft that you have to grill these indoors, on a ridged grill pan, as I did. Perfect for winter in New England (summer, too, come to think of it. Nothing worse than standing outside at the grill when it's 90 degrees out). After tasting them, I decided they'd benefit greatly from a zesty little sauce, so I mixed up a lime mayo to go with them. I think my client will love them as much as I did!
Grilled Salmon Burgers with Lime Mayo
1 lb. skinless salmon fillet 1 T. Dijon mustard 1 T. minced fresh ginger 1 T. finely grated lime zest, divided (use a microplane) 1 T. minced fresh cilantro 1 scallion, minced 1 t. low-sodium soy sauce salt and pepper 1 rice cake, crumbled very well 4 T. mayonnaise (full fat or low-fat, or whatever you like) 4 burger rolls or sandwich thins
Cut the salmon fillet into 1 inch pieces. Place in the bowl of a food processor and pulse until the salmon is coarsely ground. Transfer the salmon to a large bowl and add mustard, ginger, 1 t. lime zest, cilantro, scallion, soy sauce and salt and pepper. If your mixture seems really wet, like mine did, crumble a rice cake with your hands and mix it in (if you don't have a rice cake, other options would be a handful of panko or even some cooked rice). Place the bowl in the fridge for 30 minutes.
Meanwhile, mix the remaining lime zest with the mayonnaise and set aside.
Preheat a nonstick grill pan over medium heat on the stove. Form the chilled mixture into 4 thin patties. Place the patties in the preheated pan and cook for 3 - 4 minutes. Flip and cook 3 minutes more, or until cooked through. Serve patties on rolls with 1 T. of lime mayo.