Salmon Burgers and Vegetable Slaw

Ingredients

• 2 lbs salmon
• ground
• 1 cup dried breadcrumbs
• 1 cucumber
• small
• peeled
• seeded
• chopped
• 4 shallots
• chopped
• 12 cup flat leaf parsley
• chopped
• 8 onion rolls
• 6 cups cabbage
• red and green
• finely shredded
• 2 carrots
• shredded
• 1 red bell pepper
• seeded and chopped
• 3 green onions
• white and green parts
• chopped
• 1 cup mayonnaise
• 14 cup cider vinegar
• 2 tablespoons sugar
• 2 garlic cloves
• minced
• 1 teaspoon whole grain mustard
• salt
• pepper
• 12 cup pine nuts

Instructions

1. Combine cabbage, carrots, bell pepper, and green onions in a large bowl.
2. Mix together mayonnaise, vinegar, sugar, garlic, and mustard.
3. Combine the vegetables and dressing.
4. Season with salt and pepper.
5. Refrigerate up to 3 hours.
6. Toast pine nuts, add to salad, and toss just before serving.
7. Combine salmon, bread crumbs, cucumber, shallots, and parsley and mix thoroughly.
8. Divide into 6 portions and shape into patties about 3 inches in diameter and 1 inch thick.
9. Preheat grill at medium-high.
10. Lightly oil grill rack.
11. Cook patties on hottest part of grill 5-6 minutes, turn and cook another 5-6 minutes.
12. Toast cut sides of buns on grill before serving.