Salmon Burgers

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2 tablespoons chopped fresh ginger

2 cloves garlic

1 tablespoon soy sauce

2 tablespoons hoisin sauce, plus more to top the burgers

2 tablespoons reduced-fat mayo

1 cup finely chopped carrots

½ tsp salt

2 lbs salmon, skin removed, cut into 1-inch pieces

1 teaspoon olive oil

6 whole grain hamburger buns

spinach and sliced tomato, to top burgers

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Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayo, carrots, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.

Form the salmon mixture into 6 patties. The mixture will be very soft. Refrigerate for at least 1 hour to firm them up.

Set a skillet to medium heat and add the olive oil. When the pan is hot add the burgers and brown approximately 2 to 3 minutes per side, or until cooked through. Serve on toasted buns spread with hoisin sauce and top with lettuce and tomatoes, if desired.

Serves 4

"Double Delicious"