Join “Jayni’s Kitchen” this week for “The Grilling Season Begins With Burgers.” Host Jayni Carey will prepare the following recipe.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Salmon Burgers with Ginger-Soy Glaze

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1 pound salmon fillets

2 tablespoons mayonnaise

1 egg, slightly beaten

2 green onions, finely chopped

2 teaspoons fresh ginger, grated

1 teaspoon lemon zest

1/2 teaspoon salt

1/2 to 3/4 cup dried bread crumbs

Ginger-Soy Glaze:

1/4 cup soy sauce

1 teaspoon dry sherry

2 tablespoons plus 2 teaspoons brown sugar

1 small garlic clove, minced

1/2 teaspoon fresh ginger, grated

1 tablespoon sesame oil

vegetable oil

4 to 5 premium sesame buns

mayonnaise, lettuce and tomato

Remove pin bones from the salmon fillets. Using a sharp knife, remove the skins. Rinse the salmon in cold water and pat dry with paper towels. Using a sharp knife, chop the salmon into a fine dice and set aside. In a large bowl, combine the mayonnaise, beaten egg, green onion, ginger, lemon zest and salt. Mix in the salmon. Gently fold in just enough dried bread crumbs to hold the salmon mixture together. Form the mixture into 4 patties. Place them on a plate or tray, then cover and chill in the refrigerator for 30 minutes or more.

Ginger-Soy Glaze: In a small saucepan, combine the soy sauce, sherry, brown sugar, garlic and ginger. Simmer over low heat for about 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the sesame oil. Pour the glaze into a small container and cool.

Brush the salmon burgers with vegetable oil. Grill, covered, over medium-high heat on a gas grill or medium-hot charcoals from 3 to 4 minutes. Turn the burgers over and brush the tops generously with the Ginger-Soy Glaze and grill from 3 to 4 minutes more, or until desired doneness is achieved. Grill the buns, cut-side down, until lightly brown, 1 to 2 minutes. Remove the salmon burgers from the grill to a platter and cover with aluminum foil. Let rest for 5 minutes. Place the burgers on buns and top with mayonnaise, lettuce and tomato. Makes 4 to 5 burgers.