Wild Salmon Burgers with Lemon Ginger Beurre Blanc and Cilantro Gremolata - Sutter Home Family Viney

Ingredients

• 3 tablespoons minced shallot, (2 tablespoons for the lemon ginger beurre blanc and 1 tablespoon for the patties)
• 1 tablespoon finely grated, peeled fresh ginger
• 2 large lemons, squeezed and zested to yield:-
• 1/4 cup juice for the lemon ginger beurre blanc,
• 1 tablespoon of zest for the cilantro gremolata,
• 1/2 teaspoon of finely minced zest and 2 tablespoons juice for the patties
• 1/4 cup Sutter Home Sauvignon Blanc
• 1 3/4 teaspoons salt, (1/4 teaspoon for the lemon ginger beurre blanc and 1 1/2 teaspoons for the patties)
• 1 1/2 sticks butter, very cold
• 3/4 cup (tightly packed) fresh cilantro leaves
• 7 garlic cloves, (6 cloves for the cilantro gremolata and 1 clove minced for the patties)
• 2 pounds wild king salmon fillet, skinned and de-boned
• 8 hamburger buns, (2 buns processed into very fine crumbs for making the patties and 6 buns split for making burgers)
• 1 large red onion, (1/2 of the onion minced making the patties and 1/2 of the onion thinly sliced for garnishing the burgers)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 2 eggs, lightly beaten
• Olive oil, for forming patties, brushing on patties and grill rack
• 30 arugula leaves