SALMON BURGERS WITH HOISIN AND GINGER

1 pound skinless boneless salmon fillet, cut into 1-inch pieces
1/4 cup fresh cilantro leaves
2 tablespoons hoisin sauce
2 tablespoons mayonnaise
1/4 cup chopped green onions
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper

2 1/2 teaspoons sesame oil
4 large sesame-seed hamburger buns
Additional hoisin sauce
Additional mayonnaise
8 butter lettuce leaves

Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.

Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.

These were decent. It was missing something. I think a little hot sauce would have kicked it up a bit (and I'm not usually the one for spicy).