Packed with ginger, garlic and green onions and topped with Sargento Deli Style Sliced Provolone Cheese, these salmon burgers are light and juicy and look gorgeous on a toasted bun. Pair with juicy summer fruits like mango and pineapple for a fresh and healthy meal, and don't forget the cheese. "Cheese is the grill accessory that never goes out of style," says Diane Morgan, author of Dressed to Grill, Savvy Recipes for Girls Who Play with Fire and Salmon. "You can add it to almost anything to enhance the taste of your meal. Natural cheeses, in particular, give the best flavor."

Asian Salmon Burgers
1 pound salmon fillet, skin and pin bones removed, cut into 1-inch pieces
1 tablespoon peeled, minced fresh ginger
1 1/2 tablespoons minced garlic
2 green onions, including 2 inches of green tops, very thinly sliced
2 tablespoons chopped fresh cilantro
1 teaspoon kosher or sea salt
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 cup cracker meal
2 large eggs, lightly beaten
2 tablespoons vegetable oil
4 slices Sargento Deli Style Sliced Provolone Cheese
4 sesame-seed hamburger buns, split and toasted
Lettuce leaves or baby spinach leaves

Green Onion and Soy Sauce Mayonnaise
1/2 cup mayonnaise
1 green onion, including green tops, very thinly sliced
1 teaspoon fresh lemon juice
2 teaspoons soy sauce

For salmon burgers, in a food processor fitted with the metal blade, pulse the salmon until coarsely ground, scraping down the sides of the work bowl once or twice. (Be careful; it's easy to go from chopped to a mashed paste in seconds!) Transfer the salmon to a medium bowl. Add the ginger, garlic, green onions, cilantro, salt, lemon juice and soy sauce. Using a rubber spatula, mix to combine. Mix in the cracker meal; add the eggs. Stir to combine.

Dividing the salmon mixture evenly, form into 4 1-inch-thick patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead. Transfer to a covered container and refrigerate.)

In a large, heavy skillet, preferably cast-iron, heat the oil over medium-high heat and swirl to coat the pan. (You can also use a grill pan.) Add the salmon patties and cook until golden brown on one side, about 3 minutes. Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer. Top each burger with a slice of cheese. Serve the salmon burgers on the toasted buns with the lettuce and Green Onion and Soy Sauce Mayonnaise.

For the Green Onion and Soy Sauce Mayonnaise, in a small bowl mix the mayonnaise, green onion, lemon juice and soy sauce until well blended. Cover and refrigerate for up to 1 day.

Makes about 2/3 cup.

Source: Recipe courtesy of Diane Morgan.