Wasabi Salmon Burgers with Edamame-Cilantro Pesto

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon canola oil 
• 4  curly kale leaves 
• 2 teaspoons dijon mustard 
• 1 large egg white 
• 0.3 cup chives fresh chopped
• 4  hamburger buns with sesame seeds
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup edamame-cilantro pesto 
• 1 inch onion sweet red
• 7 ounce sockeye salmon red drained canned
• 4 ounces spicy tofu soft
• 1 inch tomatoes 
• 0.5 teaspoon wasabi paste 
• 6 ounce pink salmon in water boneless skinless drained canned

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes.
2. Place tofu in a large bowl.
3. Add salmon to bowl; mash with a fork to crumble.
4. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
5. Place panko in a shallow dish; dredge patties in panko.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add patties to pan; cook 3 minutes on each side or until golden brown.
8. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice.
9. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.