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1
Remove the skin from the salmon or have your fishmonger do it for you.
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2
Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers.
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3
Cut the salmon into 2-inch chunks.
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4
Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor.
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5
Pulse until combined.
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6
This may take 5 to 6 pulses, but do not let the machine run.
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7
Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds.
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8
Use your hands to gently combine.
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9
Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick.
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10
Remember to put a slight indentation into the center of each patty.
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11
Season both sides of the burgers liberally with salt and pepper.
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12
Refrigerate for at least 1 hour.
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13
This will help the burgers hold together on the grill.
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14
Oil the grill racks well, and make sure that they are impeccably clean.
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15
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
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16
Remove the burgers from the refrigerator and spray both sides of each with the cooking spray.
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17
Place on the grill and cook for 5 minutes.
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18
Turn and cook for 4 minutes longer, so the burgers are just cooked through.
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19
Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt.
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20
During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty.
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21
Remove all from the grill to a platter, and top with lettuce and either the Peanut Sauce or the sweet chili sauce.
