Ginger and Lime Salmon Burger with Sriracha Aioli

Craving something on a bun, but not a hamburger, I made salmon burgers last night spiked with ginger and lime and topped with a sriracha aioli and a slice of sweet onion. Served with grilled baby bok choy, it was a satisfying and healthy alterantive to Ray's Hell Burger.

Here's what I threw in with the salmon to make the burgers:

1.5 lb salmon fillet, skinned and chopped
3/4 c. panko breadcrumbs
2 eggs
1 tsp. sesame oil
1 tbs. chopped ginger
3 cloves of garlic, minced
1 tbs. lime juice
zest of half a lime
1 tbs. soy sauce
2 tsp. sugar
1 tsp. crushed red pepper flakes
1/2 tsp salt

Sriracha Aioli:
2 garlic cloves, pressed
1/2 cup low fat mayo
1/4 cup (or less, if you don't love too much heat) of Sriracha garlic chili sauce with the rooster on the front

oil for pan-frying
4 whole wheat rolls, toasted under the broiler
1 sweet onion, sliced
Mix all burger ingredients in a bowl and transfer to food processor and pulse quickly. Not too much or else the salmon will end up mushy and not firm. Make 4 patties out of the mixture, and pan fry in a hot skillet for 4-5 minutes per side, depending on thickness. Serve on buns with sliced onion and sriracha aioli and a side of grilled bok choy greens.