Zov Karamardian

In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers.

Notes*Note: Do not mince the salmon in a food processor, as it tends to make the fish stringy and mushy. Instead, use a large sharp knife. **Note: Panko are Japanese breadcrumbs found in Asian markets, natural foods stores, specialty markets, and some supermarkets. If you can't find panko, use unseasoned breadcrumbs instead. ***Note: For variation, instead of buns try round ciabatta, focaccia, round sourdough, or pita bread.

Ingredients Makes 24 Servings Mint pesto 1 /2 cup pine nuts, toasted 3 garlic cloves, peeled 2 tablespoon (packed) feta cheese 2 tablespoons (packed) Parmesan cheese 1 tablespoon coarsely chopped jalapeño chile 1 /2 teaspoon salt 1 /2 teaspoon ground black pepper 2 cups (packed) fresh mint leaves 2 tablespoons fresh lemon juice 1 /3 cup extra-virgin olive oil Shrimp 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact 2 tablespoons olive oil 2 garlic cloves, minced 1...