Ingredients

• 7 Hawaiian sweet rolls
• 2 cans (6 ounce) high quality salmon (I used 1 can smoked and 1 regular)
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• ¼ cup minced green onion
• 1 tablespoon soy sauce
• 1 teaspoon Ponzu
• Dash of cayenne pepper
• 1 tablespoon canola oil
Pineapple Salsa
• 2 cups fresh pineapple chunks
• 1 jalapeno roughly cut
• 1 handful cilantro
• ½ small red onion, rough chop
• Zest and juice of ½ lime
• ½ teaspoon Kosher salt or more to taste

Instructions

1. For the burgers, In a food processor pulse one roll 6 to 8 times to create breadcrumbs. In another medium bowl, mix ginger, garlic, onion, soy sauce and Ponzu.
2. Stir in salmon and breadcrumbs, add cayenne pepper to your spice tolerance.
3. On a square of plastic wrap, place a scant one third of salmon mixture in the center.
4. Gather all the edges together and gently squeeze at the gather to compress ingredients (this will help your patties stay together).
5. Unwrap the salmon, which will be in the shape of a ball, fold the plastic wrap over the salmon ball and gently press down to form a patty about ¼ “ thick. Wrap the burger up with the wrap and place in the refrigerator. Repeat with the remaining salmon. Refrigerate for 30 minutes. (Steamy Kitchen has a great video clip demonstrating this technique).
6. Meanwhile, prepare the salsa. Place all ingredients in a food processor and pulse until it’s finely chopped but not pureed. Refrigerate until ready to use.
7. To cook burgers, heat oil over medium heat in a large non-stick pan. Add burgers and cook 3 to 4 minutes or until crispy and brown on the outside, turn and cook an additional 3 to 4 or until crispy and brown on the outside.
8. Serve on a split Hawaiian Sweet roll topped with pineapple salsa.