For a little extra calcium in your diet, remove only the skin and leave the bones in the sockeye salmon. Tofu binds the ingredients. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.
1/2 cup soft tofu (about 4 ounces)
1 (7-ounce) can red sockeye salmon, drained, skin and bones discarded
1 (6-ounce) can skinless, boneless pink salmon in water, drained
Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.
I guess I should have read the reviews before making this recipe. The burgers were ok, but we couldn't taste the Wasabi at all. If you want a Wasabi flavor, you definately have to add a whole lot more. As for the tofu - drain it for a day if possible. Like another commenter, our burgers wouldn't hold together for anything. I did not have chives, but added fresh dill and that was very good. As for the Edamame-Cilantro Pesto - here again with a name like that you would think it had great flavor - it did not. Very bland and I can see where more garlic and more green curry paste would have helped this too. I agree with the commenter that said it was ok but for all the fuss their are better and more tasty recipes out there.