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Kat's Fresh Salmon & Wasabi Sauce

WASABI SAUCE
1/2 cup light mayonnaise
1 tbl wasabi paste or more
2 tsp honey
BURGERS
1/2 tsp minced garlic
1/4 cup thinly-sliced green onion white and green
1 tbl drained seasoned sliced pickled ginger plus more
2 tsp wasabi paste - (to 3 tspns) see * Note
1/8 tsp Asian sesame oil
3/4 tsp sugar
3/4 tsp oyster sauce
1/4 tsp coarse salt
1/4 tsp freshly-ground black pepper
1 x egg white
1 lb fresh salmon coarsely chopped
    (weigh salmon after skin and dark parts have been removed)
2 tsp butter or oil
4 x hamburger buns
    Nonstick cooking spray
    Wasabi Sauce for serving

 Method :
* Note: Wasabi is a greenish Japanese horseradish found in specialty and Asian markets in two forms: ready-to-use paste in a tube or powder in small tins. To use the powder, you make it into a smooth paste with water, as you'd do with dry mustard. The ready-to-use paste has a slightly sharper flavor and a deeper green color, and it's my preference in these recipes.

To make the Wasabi Sauce: Combine the mayonnaise, wasabi paste and honey in a small bowl. Taste; adjust the wasabi. (This can be made a few days ahead and refrigerated.) The leftover sauce is a great spread on sandwiches or dip with crudites. (Makes a little more than 1/2 cup)

To make the Burgers: To chop the salmon in a food processor, partially freeze it until almost firm, then cut it into 1-inch squares, and pulse it very briefly in two batches, using great restraint.
Finely mince together the garlic, onion, pickled ginger, wasabi paste, sesame oil, sugar, oyster sauce, salt and pepper in a mini-processor. Add the egg white. Pulse just until the egg white is mixed in.
Combine the salmon and the garlic mixture and mix them together with a fork until they're well combined. Divide the mixture into 4 equal portions, then shape each into a patty, about 1/3-inch thick. Wrap each separately in plastic. Chill the patties at least 2 hours.

Just before serving, heat the butter or oil in a large nonstick skillet over medium heat. When hot, cook the patties until they're lightly browned on each side, about 4 to 5 minutes total. They should be slightly pink in the center.
Meanwhile, lightly spray the cut sides of the buns with the nonstick spray. Place the buns, cut-side down, on a hot griddle to toast, about 1 minute.

To serve, spread about 1/2 tablespoon of the Wasabi Sauce on each toasted bun. Place the patties on 4 halves. Top them with some pickled ginger and close the bun. Serve the burgers with coleslaw, passing extra sauce and ginger.
This recipe yields 4 servings