Fire up the grill, y’all! Barbecue season has officially kicked off, and we are adding new recipes to the cook-out lineup. Beef, turkey, chicken – burgers will always have a place at our backyard get-togethers, and this season we are adding more flavors and ingredients to the list. Enter the salmon burger. This recipe starts with cubed skinless salmon filets, which meets a flavorful mash up of ingredients that includes hoisin sauce, egg white, and gochujang, which you blend in a food processor. (Yes, the food processor will be your best friend in this recipe.) Once blended, you’ll shape them into burgers. (Our Test Kitchen warns against overmixing in the processor. If the patty mixture is too smooth it will be challenging to hold a patty shape.) Top finished burgers on a brioche bun, smear with mayo, and garnish with pickled cucumbers, onion, and radishes.