1 pound skinless, boneless salmon cut into 1-inch pieces
1/4 cup fresh cilantro leaves
2 Tbs. hoisin sauce
2 Tbs. mayonnaise
1/4 cup chopped green onions
2 tsp. minced peeled fresh ginger
1 clove garlic, minced
3/4 tsp. salt
1/2 tsp. ground black pepper
2 1/2 tsp. oriental sesame oil
4 large sesame-seed hamburger buns
Additional hoisin sauce
Additional mayonnaise
8 butter lettuce leaves
Preparation:
Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2 inch thick patties. Cover, refrigerate at least 1 hour and up to 4 hours.
Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin sauce. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.
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