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1
Several hours or day before serving, prepare Teriyaki Marinade: In small jar with tight-fitting lid, whisk together soy sauce, sugar, lemon juice, sesame oil, and ginger; cover and set aside until ready to use.
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2
Several hours before serving, prepare salmon mixture for Burgers: In food processor fitted with chopping blade, process salmon, green onion, garlic, gingerroot, soy sauce, and sesame oil until well combined.
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3
Divide into 4 equal parts; shape each into a 5-inch round burger.
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4
Cover and refrigerate at least 1 hour before grilling.
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5
(Burgers must be refrigerated for at least the recommeded time to maintain shape during cooking.)
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6
About 30 minutes before grilling, heat indoor or outdoor grill to medium.
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7
In medium-size bowl, combine pineapple rings, green onions, and Teriyaki Marinade; cover and refrigerate to 10 minutes.
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8
Drain marinade into serving pitcher and set aside.
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9
Coat grill rack with nonstick cooking spray.
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10
Grill burgers 6 inches above heat until cooked through, turning once--about 10 minutes.
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11
Grill pineapple rings and green onions until heated through, turning once--about 1 to 2 minutes.
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12
Grill rolls just until lightly toasted.
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13
On 4 individual plates, assemble burgers: Placed salmon burgers on bottom halves of rolls.
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14
Top each with a pineapple slice and 3 green onion halves; cover with tops of rolls.
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15
Serve with reserved Teriyaki Marinade.
