Salmon Burgers with Cabbage and Apple Slaw

Yield: 6 Servings | Prep Time: 35 minutes | Cook Time: 20 minutes

2 lb skinless salmon fillets

1 Tbsp plus 1 tsp Dijon mustard, divided

¼ cup Nakano® Seasoned Rice Vinegar, divided

1 cup panko breadcrumbs

4 green onions, minced

2 large eggs

3 Tbsp chopped fresh basil

3 cloves garlic, minced

6 Tbsp olive oil, divided

½ red cabbage, sliced

1 Granny Smith apple, cut into matchsticks

1 Tbsp honey

¼ cup sliced fresh mint

½ cup mayonnaise

1 Tbsp Sriracha

6 hamburger buns

Pulse fish and 1 Tbsp mustard in a food processor until chunky. Spoon into a large bowl. Add panko, onions, eggs, basil, and garlic. Season with salt and pepper, if desired. Shape mixture into 6 patties. Place on a lightly greased wire rack on a rimmed baking sheet. Refrigerate 30 minutes.
Preheat oven to 400°F. Cook patties, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat until browned on both sides. Return patties to wire rack, and bake 10 to 15 minutes or until fish flakes with a fork.
Meanwhile, toss together cabbage, apple, 2 Tbsp oil, 2 Tbsp Nakano® Seasoned Rice Vinegar, honey, and mint in a large bowl.
Stir together mayonnaise, 2 Tbsp Nakano® Seasoned Rice Vinegar, Sriracha, and 2 tsp mustard. Spread mixture on cut side of buns. Serve burgers on buns with slaw and basil.

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