Wine Varietal: Pinot Noir
3/4 cup mayonnaise
2 Tablespoons chopped fresh rosemary
1/2 teaspoon fresh cracked black pepper
2 pounds boneless, skinless salmon fillet
1/2 cup fresh bread crumbs
3 Tablespoons minced red onion
2 Tablespoons good quality maple syrup
1 Tablespoon Dijon mustard
1 teaspoon salt
3/4 teaspoon fresh cracked black pepper
Vegetable oil for brushing grill
Juice of 1/2 a lime
6 sesame seed buns, split
1 cup packed baby spinach leaves
6 1/4-slices of red onion
To make mayonnaise, combine the mayonnaise, rosemary, and 1/2 teaspoon black pepper in a small bowl and stir until well combined. Cover and refrigerate until serving.
To make the patties, cut salmon fillet into 1-inch cubes. Place cubes in a food processor. Pulse until the salmon is the consistency of raw ground hamburger meal. Transfer the salmon to a large bowl and add the bread crumbs, onion, maple syrup, Dijon, salt and 3/4 teaspoon black pepper. Mix gently, but well, until combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and refrigerate for at least 30 minutes.
Preheat a gas grill to medium-high heat.
When patties are chilled and grill is ready, brush the grill rack with vegetable oil. Place the chilled patties on the rack, cover, and cook, turning once, until opaque throughout, about 4 minutes on each side. When cooked, squeeze the lime over the patties. During the last 2 minutes of cooking, place the buns on the rack to toast lightly.
To assemble the burgers, spread the rosemary mayonnaise over the cuts sides of the buns. Divide the spinach leaves among the bun bottoms. Top with a patty and a red onion slice. Follow, finally, with the bun tops. Serve immediately.
Makes 6 burgers