Ginger-Scallion Salmon Burgers With Miso Yogurt

Ingredients

• 2 medium carrots, grated
• 1/2 jalapeño pepper, chopped
• 2 teaspoons rice vinegar
• 1 teaspoon canola oil, plus more for the grate
• kosher salt and black pepper
• 1 1/4 pounds skinless salmon fillet, cut into 1/2-inch pieces
• 1 tablespoon finely grated fresh ginger
• 2 scallions, chopped
• 1/2 cup panko bread crumbs
• 1 large egg
• 4 potato hamburger buns, split
• Miso Yogurt

Directions

1. Mix together the carrots, jalapeño, vinegar, oil, and ¼ teaspoon salt in a medium bowl until combined.
2. In a second medium bowl, gently mix together the salmon, ginger, scallions, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon black pepper with your hands until just combined. Form the salmon mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking). Refrigerate, covered, until firm, at least 30 minutes.
3. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
4. Grill the burgers until opaque throughout and an instant-read thermometer inserted in the center registers 130° F, 4 to 5 minutes per side.*
5. Stack the Miso Yogurt, burgers, and carrot slaw between the buns.