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1
Put the garlic and ginger in the bowl of a food processor and process until finely chopped.
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2
Add the mayonnaise, sesame oil, lime juice, soy sauce, and vinegar and process until well blended.
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3
Scrape the vinaigrette into a bowl and set aside until needed.
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4
In the same work bowl of the food processor, process the shallot until finely chopped.
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5
Add the fish and pulse until roughly chopped.
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6
Scrape the fish into a large bowl and add the cilantro, the 2 tablespoons of vinaigrette, and 1 1/2 teaspoons of pepper.
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7
Gently knead the ingredients together until evenly mixed.
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8
Using your hands, shape the fish into 4 evenly sized burgers about 1 inch thick.
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9
Cover and refrigerate for at least 30 minutes or as long as several hours to allow the flavors to develop.
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10
When ready to cook, heat 2 tablespoons of the olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue.
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11
Brush the burgers on both sides with olive oil and season well with salt and pepper.
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12
Cook the burgers, turning once or twice, until golden brown on both sides, about 5 minutes.
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13
Take care not to overcook them.
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14
They should be rare to medium-rare.
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15
To grill the burgers, oil the rack, and cook the burgers, covered, about 5 minutes, turning once.
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16
As the burgers cook, toast the buns in a toaster oven or under the broiler, about 5 inches from the heat, until lightly toasted.
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17
Or toast them on the outer perimeter of the grill rack.
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18
To build the burgers, in a medium bowl, toss the spinach with half the reserved vinaigrette.
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19
Divide the spinach among the bun bottoms.
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20
Top with a burger and then spoon a little more vinaigrette on top.
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21
Cover with the tops of the buns and serve immediately.
