-
1
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
-
2
To make the aioli, combine the first six ingredients (mayonnaise, sour cream, minced garlic, minced ginger, freshly squeezed lime juice and salt) in a bowl and mix well.
-
3
Reserve 2 tablespoons for the patties and cover and refrigerate the remainder until serving.
-
4
To make the glaze, combine the soy sauce, honey and rice vinegar in a small, heavy fire-proof saucepan.
-
5
Mix the cornstarch and 1 tablespoon white wine in a small bowl until smooth and add to the soy mixture.
-
6
Place on the grill rack and stir the mixture until it boils and thickens slightly, about 3 minutes.
-
7
Set aside.
-
8
To make the patties, combine the reserved 2 tablespoons aioli with the egg, sour cream, lime juice and chile sauce in a large bowl and whisk to blend well.
-
9
Add the chopped salmon, onion, cilantro, bread crumbs and salt.
-
10
Handle the salmon as little as possible to avoid compacting it, mix well.
-
11
Coat your hands with vegetable oil and divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
-
12
When the grill is ready, brush the grill rack with vegetable oil.
-
13
Place the patties on the rack, cover and cook until browned on the bottom, about 3 minutes.
-
14
Turn the patties and brush the cooked side with soy glaze.
-
15
Cook, turning and brushing frequently with the glaze, just until opaque throughout, 4 to 5 minutes longer.
-
16
During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
-
17
To assemble the burgers, top each bun bottom with an equal portion of the cucumber strips, a patty and an equal portion of the aioli.
-
18
Add the bun tops and serve.
