North Pacific Salmon burger with Capered Tartar Sauce and Jicama Slaw

Ingredients

Capered Tarter Sauce
1 cup Mayonaise
1/2 to 1 teaspoon season salt
2 tablespoons Capers chopped
3 tablespoons coursley chopped Cilantro refrigerate after preparing Jicama Slaw
2 cups Jicama julienned cut
1/4 cup Carrot shredded
1/4 Green Onions bias cut with stems
1 tablespoon chopped Cilantro
3 tablespoon Sugar
1/2 cup Olive Oil
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Salt
1/4 teaspoon Black Pepper refrigerate after preperation
Patties
2 pounds fresh Salmon Fillet, boneless cut into 2 inch cubes
1 1/2 tablespoons capers, rinsed and chopped
1 tablespoon Green Onion chopped fine
1 tablespoon fresh Parsley, chopped
1 tablespoon fresh Tarragon, chopped
1 tablespoon fresh Basil, chopped
2 each Egg
Whites salt and pepper to taste
Brioche Bun lightly toasted

Instructions

Capered Tartar Sauce Mix together in medium bowl your mayonaise, seasoning salt, capers, and cilantro place in refrigerator Jicama Slaw In large bowl add your Jicama, Carrot,Green Onion and Cilantro mix together. In seperate bowl wisk together your Olive Oil and Sugar, adding your Red Pepper Flakes at the end. Once wisked together mix in with slaw, add salt and pepper to taste and refrigerate. Patties Combine all ingredients in a large bowl and mix thoroughly. In a food processor or by hand, pulse in small amounts the above mixture. Mixture should be pulsed so that Salmon remains in pea-sized chunks. Combine together and remix kneading for 10-15 seconds. Seperate into 6 equal patties. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high . Season rack well with olive oil and place patties on grill cooking 2-3 minutes per side turning once. When almost complete rub some olive oil on Brioche bun and grill lightly. Remove and place Tarter Sauce mixture on top of bun and Salmon pattie on bottom bun and top with slaw. Close bun and serve. Yields six burgers