1. Mix all Sriracha Aioli ingredients and incorporate well, reserve for later use.
2. Stabilize your grill to 500F to 600F.
3. Chill your pieces of salmon and your food processor blade and bowl.
4. Process your salmon in 2 batches and transfer to a chilled bowl. 
5. Add the rest of the ingredients to the processed salmon an incorporate. (Pro Tip: make a tester piece and grill it to check for seasoning before You paddy the mix).
6. Form the mixture into 4 equal burgers (or 8 smaller sliders).
7. It is ideal to refrigerate the burgers for 1 hour (up to 24 hours) if possible before placing them on the grill.
8. Quick pickle the radishes. Splash the rice wine vinegar over the radish and cilantro.
9. Once the burgers are chilled and holding form, dust each side in the Blackening mix.
10. Use a bit of oil to evenly coat your grill surface. Transfer the burgers to the Soap Stone or desired cooking surface.
11. Toast your burger buns.
12. Flip the Burgers after 1 minute and cook the other side for 1 more minute.
13. Slather some of your Sriracha Aioli on the top and bottom of the buns.
14. Top the bottom bun with Lettuce then the burger from the grill, then add the quick pickled radish and cilantro then finally top with the top bun.
15. Enjoy!

Recipe Created for: