Salmon Burgers with Hoisin Barbecue Sauce and Pickled Ginger and Napa Slaw

To make the hoisin barbecue sauce , heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 2 minutes. Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes. Set aside to cool. The sauce can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before using.

To form the burgers , cut the salmon into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.) Divide the salmon into 4 equal portions (about 6 ounces each). Form each portion loosely into a ¾-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.

Meanwhile, make the slaw . Heat the oil in a large sauté pan over high heat. Add the ginger and garlic and cook, stirring once, until soft, about 1 minute. Stir in the cabbage, season with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes. Remove from the heat and stir in the vinegar, sesame oil, and cilantro. Let sit at room temperature.

To cook the burgers, heat the oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer.

Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw. Garnish with pickled ginger, if desired. Cover with the burger tops and serve immediately.

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