Fresh Salmon-Cilantro Burgers

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons cilantro leaves 
• 0.3 cup breadcrumbs dry
• 3 inch cucumber english
• 1 tablespoon cilantro leaves fresh chopped
• 2 tablespoons green onions chopped
• 6 ounce hamburger buns with sesame seeds, toasted
• 1 tablespoon jalapeno seeded chopped
• 4 leaf lettuce leaves 
• 1 tablespoon juice of lime fresh
• 2 tablespoons juice of lime fresh
• 0.3 cup mayonnaise reduced-fat
• 1 pound salmon fillet cut into 1-inch pieces
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• whisk
• grill pan

Directions

1. Combine first 5 ingredients in a small bowl; cover and chill.
2. Place salmon in a food processor; pulse until coarsely chopped.
3. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
4. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
5. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.
6. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
7. Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk.
8. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.