For the Salmon Burgers
1 1/2 to 2 lbs. ground salmon fillet
1 cup fine dried bread crumbs
1 small cucumber, peeled, seeded and chopped
4 large shallots, chopped
1/2 cup chopped fresh flat-leaf parsley
6 onion rolls, split
For the Vegetable Slaw
6 cups finely shredded mixed green and red cabbage
2 carrots, shredded
1 red bell pepper, seeded and chopped
3 green onions, both white and tender green portions, chopped
1 cup mayonnaise
1/4 cup cider vinegar
2 Tbsp. sugar
2 garlic cloves, minced
1 tsp. whole-grain mustard
salt and pepper, to taste
1/2 cup pine nuts
To Make the Vegetable Slaw
In a large bowl, combine the cabbage, carrots, bell pepper and green onions. In a small bowl mix together the mayonnaise, vinegar, sugar, garlic and mustard to create the dressing for the slaw. Combine the salad and dressing mixture, mix well. Season with salt and pepper to taste. Refrigerate for up to 3 hours. Prior to serving, toast the pine nuts and add them to the salad. Toss lightly one more time.
To Make the Burgers
Combine the salmon, bread crumbs, cucumber, shallots and parsley and mix together gently. Make sure all ingredients are thoroughly mixed. Divide the salmon mixture into 6 equal portions and shape into patties about 3 inches in diameter and 1 inch thick. Refrigerate covered on a plate until ready to grill.
Prepare your grill for direct grilling at medium-high heat. Lightly oil the grill rack or grill pan.
Place the patties on the grilling surface over the hottest part of the grill. Cook the patties for about 5-6 minutes per side, turning once. Test with a sharp knife to see if the patties are done.
Right before the burgers are done, place the bun halves on the grill, cut side down, and toast lightly.