But spaghetti squash is often overlooked because people don't always know what to do with it. However, I've found that this beloved little squash has a lot of untapped qualities that make it so much fun to cook with.

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Spaghetti squash is in its own special category because of its unique ability to turn into thin "noodle" like strands. Long before zoodles were a thing, spaghetti squash was stepping in as a good swap for wheat-based noodles dishes for those looking to lower their carb intake or who suffered from gluten intolerance.

But rather than think of it as a substitute which can sometimes make you feel cheated, think of it as the star of the dish and give it some lasagna lovin'.

Tips for making the perfect spaghetti squash lasagna

One of my newest favorite recipes is spaghetti squash "lasagna" and instead of using pasta, I roast the squash with plenty of herbs and spices until the squash is tender and the strands of squash begin to pull away. Then I top it with a rich tomato sauce and layer it with multiple kinds of cheese and bake it until the cheese is ooey, gooey, brown, and bubbly.

Once it comes out of the oven, I like to top with plenty of freshly grated parmesan and a handful of fresh basil, then let it rest for a few minutes and top it with tender salad greens like a tricolor blend, or mesclun greens.

Honestly, it's one of my favorite dinners and super simple to throw together. You can even shortcut it with a store-bought sauce to make it easier. You can also add meat to the sauce if you want something even heartier. I love this recipe because I adore lasagna and this recipe gives me all the creamy deliciousness of lasagna but so much lighter and nutritious.

Makes 2 servings

Ingredients

1 medium spaghetti squash
2 large drizzles of extra virgin olive oil, about 2 Tbsp
Kosher salt and freshly ground black pepper
1 clove garlic minced
3 cups fresh baby spinach
1 (24-ounce) jar of good-quality tomato pasta sauce
Pinch of crushed red pepper flakes
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese, plus more for serving
1 1/2 cup shredded mozzarella
1 1/2 cups mesclun salad greens or baby arugula
5-6 fresh basil leaves, roughly chopped or torn
2 tsp balsamic vinegar

How to Make It

1. Place a rack in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Using a large and sharp chef's knife, cut the squash horizontally, trim off the stem and base end. Scoop out the seeds and stringy insides. You can discard the seeds or save them to roast later. Drizzle the cut sides of the squash with olive oil each and season the cut sides with salt and pepper.
2. Place the squash cut-side down on the prepared baking sheet.
3. Bake for 35 to 40 minutes, until the squash is just fork-tender on the inside, lightly browned on the outside, and the skin gives a little when pressed on the outside (be careful, it is hot!). If your squash is very large, cook for another 10 minutes or so, but don't let the squash overcook or your strands will be soggy.
4. While the squash is baking, heat a large drizzle of olive oil in a large skillet over medium-high. Add the spinach and garlic and a pinch of pepper flakes. Cook, stirring until the spinach just wilts, about 2 minutes.
5. Place the spinach in a medium mixing bowl along with the ricotta and half of the grated parmesan and season with salt and pepper. Stir with the fork to combine. Evenly divide the spinach and ricotta mixture between each half.
6. Return the squash halves to the baking sheet, cut sides up.
7. Top with tomato sauce, and shredded mozzarella, and Parmesan. Return to the oven and bake until the cheese is brown and bubbly—about 10 to 15 minutes.
8. Remove from the oven and sprinkle with a little extra parmesan cheese and fresh basil.
9. Let rest while you toss the salad. Meanwhile, place the mesclun greens in a bowl and drizzle lightly with olive oil, balsamic vinegar, and a pinch of salt and pepper. Mound the salad greens evenly over the top of each.

Chef Tips

Make it meaty: If you want to make this with meat, brown ½ pound of sausage, ground beef or turkey and stir it into the tomato sauce.

Make it pesto: Stir 1 to 2 tablespoons of pesto into the spinach and ricotta mixture.

To store it: Place cooked and cooled spaghetti squash lasagna in an airtight storage container in the refrigerator for up to 3 days.

To reheat it: Gently rewarm leftovers in the oven at 350 degrees F until heated through. You can also reheat leftovers on a microwave-safe plate in the microwave until warm.

The post The Perfect Melty Spaghetti Squash Spinach Lasagna Recipe appeared first on Eat This Not That.

Pesto elevates almost any dish and a little bit can go a long way. That's why I love freezing it so that I can use as little or as much as I need depending on how I'm using it.

Plus, pesto has limitless variations. Think about swapping out herbs and nuts or boosting flavor with some lemon zest or chili. And if you shy away from pesto because it contains cheese, consider dairy-free or dairy substitutes such as nutritional yeast and miso.

Making pesto from scratch is what I call a low-impact recipe. It's ready in minutes and relatively inexpensive to make.

Here are a few twists on basic pesto and some delicious ways to use them. So if you're getting a little blue because the summer is coming to a close, go green in an instant with pesto presto. After, be sure to check out our list of the 100 Easiest Recipes You Can Make.

Basic Basil Pesto Recipe

Makes 1 1/2 cups

Ingredients

3 cups fresh basil leaves, tightly packed
2-3 garlic cloves
1/3 toasted and cooled pignoli nuts
3/4 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
Salt and pepper, to taste

How to Make It

1. Place tightly packed fresh basil leaves, garlic cloves (this is a personal preference and size does matter here, the bigger the clove, the more garlic flavor, so you decide), and pignoli nuts in a food processor or blender.
2. Pulse a few times until coarse then add extra virgin olive oil and puree until smooth, scraping down the sides if necessary.
3. Add freshly grated parmesan and pulse a few more times until just blended.
4. Season generously with salt and freshly ground black pepper to taste.
5. Transfer to a glass or plastic container with a tight-fitting lid. Drizzle a little more oil over the top to help prevent it from browning.
6. Store up to 2 weeks in the refrigerator.
7. Pro Tip: Divide into ice cube trays and freeze and use 1 to 2 cubes as desired per recipe. You can even do this directly in the ice cube trays as desired.

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Flavor Swaps

Bored of the basic basil? Make some of these flavor swaps for a clever twist on the classic pesto!

• Make it lemony: Stir in the zest and juice of 1/2 lemon when seasoning with salt and pepper.
• Make it spicy: Stir in a large pinch of crushed red pepper flakes when seasoning with salt and pepper.
• Make it dairy-free: Omit the Parmesan and use ¼ cup of nutritional yeast instead.
• Make it with miso: Omit the Parmesan and use 2 tablespoons white miso paste.
• Use different nuts: Don't have pignoli nuts or want to try something different? Substitute toasted walnuts, hazelnuts or almonds.
• Make it nut-free: If you have a nut sensitivity or allergy, go nutless. Instead try using ¼ cup sunflower, pumpkin, or sesame seeds for some texture and body. If you can't have seeds, just omit and use 1/2 the amount of parmesan and have pecorino for a nuttier flavor.
• Make it with other herbs: Basil is delicious, but try using other fresh herbs instead or a mix of two or three. These tender herbs make great substitutes and accent flavors such as Italian parsley, fresh chives, fresh cilantro, fresh mint, fresh dill, fresh tarragon. If using dill, mint, cilantro, or tarragon, I suggest only using about 1/4 cup of each or a mix, parsley can be swapped out equally.
• Mix up your cheeses: Love Parmesan but want to try something with a little more zing? Try 1/2 and 1/2 Parmesan and Pecorino for a sharper and nuttier flavor.
• Make it with roasted garlic: If you love roasted garlic, use it instead of raw garlic for a sweeter flavor.
• Make it hearty: Swap out the basil for heartier leafy greens such as spinach, kale, or arugula, or do a mix of 1/2 basil and 1/2 leafy greens.

Accent flavors

These accent flavors add an extra hit of Umami and can be added in when blending.

• 2-4 anchovies
• 2 tablespoons capers
• 1/4 cup sun-dried tomatoes
• 1/4 cup chopped Castelveltrano olives
• 2-4 dashes Worcestershire sauce
• 2-3 teaspoons white miso paste

Ways to use your pesto

Have leftover pesto you need to use up? Try these delicious recipes to use up that pesto in your fridge before it goes bad!

Creamy Pesto Mayo Dip: For every 1/4 cup pesto stir in 1/2 cup mayo and 1/4 cup sour cream and the zest and juice of 1/2 a lemon. Serve with fresh-cut veggies or serve on top of a baked potato.

Pesto Bruschetta with Tomato & Arugula: For every 1/4 cup pesto, stir in 1 diced tomato and 1 cup chopped arugula. Spoon onto toasted ciabatta or baguette rounds and sprinkle with additional Parmesan!

Tomato Pesto Soup: Stir in 1/4 cup of pesto to your favorite tomato soup recipe! Sprinkle with Parmesan cheese before serving.

Boost your sandwich or panini: Use pesto in place or in addition to mayo or mustard on your next sandwich. Great on turkey, cheese, chicken, or grilled veggies!

Boost your marinara: Boost the flavor of your marinara with a couple of tablespoons of fresh pesto!

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The post Secrets for Making the Best Pesto Ever, Says Chef appeared first on Eat This Not That.

Looking for even more easy dips? Check out our list of 6 Healthy Dip Recipes to Make at Home.

Makes 1 cup

You'll Need

1/4 cup vinegar or lemon juice
3 cloves garlic
1 jalapeño, halved and seeded
1/2 cup fresh parsley or cilantro leaves
2 Tbsp. fresh oregano
Pinch of chili flakes
Pinch of salt
1/4 cup extra virgin olive oil
Ice cubes

How to Make It

1. Place vinegar or lemon juice, garlic, jalapeño, resh parsley and or cilantro leaves, fresh oregano, and a chili flakes, and a large pinch of salt in a blender.
2. Pulse a few times to start then blend on medium speed. Slowly add extra virgin olive oil and 2 to 3 ice cubes. Puree until smooth.
3. Scrape down the sides if necessary. Season with additional salt and chili flakes to taste. Serve over grilled fish, chicken, steak, pork, or veggies!
4. Transfer any leftovers to a glass or plastic container with a tight-fitting lid. Store up to 2 weeks in the refrigerator.

Chef's tip: Divide the jalapeño chimichurri into ice cube trays and freeze and use 1 to 2 cubes as desired per recipe.

Turn your jalapeño chimichurri into a fresh corn & tomato salsa and stir in 1 large diced tomato and 1 cup fresh charred corn kernels! Serve with tortilla chips.

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I'm also a huge fan of BLT's but the classic sandwich is only as good as the three key ingredients are, starting with the tomato. As far as I'm concerned, if the tomato isn't perfectly ripe and flavorful, don't bother.

This year, I've been growing some Brandywines, and Early Girls, and a variety of cherry and grapes—including yellows which I love because they are sweet but lower in acidity and I eat them like candy! I also love Romas because they are perfect for tomato sauces.

Living in upstate New York gives me a chance to really celebrate the bounty of summer produce and tomato season is definitely one of my favorites. As I'm getting ready to open up a new restaurant Mill & Main in Kerhonkson NY, my family and I have been participating in local farmers' markets and outdoor events. Recently, I celebrated the start of tomato season at the Ellenville Market on Market, with all things Caprese! My pro-tip when it comes to tomatoes is to keep it simple and yes, there is an art to making the perfect Caprese sandwich.

Enjoy these easy summer tomato recipes that are all about making tomatoes the star of the show! Then, be sure to check out our list of the 100 Easiest Recipes You Can Make.

Caprese Focaccia Sando

How to make it:

Slice a focaccia roll in half and drizzle both sides with extra virgin olive oil. Layer with slices of fresh mozzarella, thick slices of tomato and sprinkle with flaky sea salt and freshly ground black pepper. Top with fresh basil leaves and drizzle with good quality balsamic vinegar or balsamic glaze. Cut in half and serve immediately!

Chefs tips:

• Swap out fresh mozzarella for smoked mozzarella for a change of pace
• Make it melty and toast on a panini press
• Add thin slices of prosciutto di Parma and a handful of baby arugula
• Don't have fresh basil on hand, spread the bread with some pesto instead

Looking for more sandwich ideas? Check out our list of 25 Healthy Sandwich Recipes Under 500 Calories.

Sheet Pan Roasted Tomato & Garlic Sauce

How to make it:

Preheat the oven to 400°F. Drizzle and brush a rimmed baking sheet with extra virgin olive oil.

Arrange 2-pounds of ripe vine or plum tomatoes (or a mix) cut side up, on a sheet pan with 6 whole cloves of garlic in the skin. Drizzle generously with extra virgin olive oil and sprinkle with Kosher salt and a pinch of chili flakes. Roast until soft and beginning to brown, around 20 to 25 minutes.

Let cool slightly then squeeze the garlic out of the skins. Transfer to a large bowl and using your hands, crush the tomatoes slightly.

Add 12 oz of cooked pasta and a large handful of roughly chopped fresh herbs such as basil or parsley or a mix. Drizzle light with extra virgin olive oil and season generously with salt and pepper or chili flakes. Top with freshly grated Parmesan or pecorino cheese.

Chefs tips:

• If you prefer a smooth sauce, purée tomatoes and garlic in a blender until smooth
• Top with a dollop of fresh ricotta
• Make it puttanesca style and add some chopped olives, capers, and anchovy

RELATED: 34 Easy and Delicious Tomato-Based Recipes

Ultimate Summer Caprese Salad

You'll need:

• 3 pounds mixed vine ripe or heirloom tomatoes ( mix up the colors and varieties if you'd like)
• 1 pound fresh mozzarella, sliced
• Generous bunch fresh basil leaves, hand torn
• Large drizzles good quality extra virgin olive oil
• Flaky sea salt
• Freshly ground black pepper
• Good quality balsamic vinegar for drizzling, optional

How to make it:

Arrange tomato slices on a large serving platter, overlapping slightly. Arrange mozzarella slices and basil leaves in between the tomato slices. Sprinkle generously with flaky salt and freshly ground black pepper. Drizzle generously with olive oil. If you're a balsamic fan, drizzle lightly with good quality balsamic vinegar. Serve with crusty bread or warm focaccia.

Chefs tips:

• Make this mini and use a mix of grape and cherry tomatoes and baby bocconcini.
• Serve over a bed of spring mix or baby arugula
• Make this in a baking dish and broil on high until cheese is melted. Serve with crusty bread or warm focaccia.

BLT Sandwiches with Sweet & Spicy Mayo

How to make it:

Preheat the oven to 400 degrees. Line a rimmed baking sheet large with foil and set a wire rack on top. Lay 6 slices of thick-sliced bacon in a single layer on the rack. Bake, rotating tray halfway through, until bacon is golden and crisp, around 25 to 30 minutes. Transfer to a plate and let cool slightly.

Meanwhile, in a small bowl, whisk 3 tablespoons mayonnaise with 1 tablespoon sriracha and 2 teaspoons maple syrup, season with a pinch of Kosher salt.

Spread sweet & spicy mayonnaise on 2 slices of lightly toasted sourdough or brioche bread. Top each slice with crisp lettuce leaves such as little gems, iceberg or Bibb, and thick slices of tomato. Season the tomatoes with Kosher salt and pepper. Top evenly with bacon, then close sandwiches with the remaining 2 slices of toasted bread. Cut in half and serve.

Chefs tips:

• Make it a BLAT and add sliced avocado
• Make it breakfast and add a fried egg
• Make it cheesy and add a few slices of sharp cheddar

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• 50 Amazing Summer Recipes You Have to Try
• 8 Refreshing Recipes to Make For Your Next Cookout
• 6 Easy Burger Recipes You Need to Try This Summer

The post Healthy Tomato Recipe Ideas Straight From a Chef appeared first on Eat This Not That.

Hot tip! Whenever you are grilling corn, throw a couple of extra ears and save them for salads or a light summer corn pasta or grain dish.

Looking for even more healthy meal ideas? You'll also love these 100 Easiest Recipes You Can Make.

You'll Need

For the salad:

6 cups chopped bibb & romaine lettuce
Tomato wedges
Grilled chicken, sliced
Grilled corn kernels
Roasted red peppers, chopped
Fresh basil, thinly sliced
Kosher salt & fresh ground black pepper.

For the mustard balsamic dressing:

3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tsp whole-grain mustard
1 tsp honey
Salt & pepper

How to Make It

1. Scatter about the lettuce across the bottom of a shallow salad or serving bowl and toss lightly to combine.
2. In a circular pattern around the bowl place tomato wedges, sliced grilled chicken breasts, grilled corn kernels, chopped roasted red peppers, generous amounts of fresh thinly sliced basil.
3. Season the salad with Kosher salt and freshly ground black pepper.
4. For the dressing, combine the extra-virgin olive oil, balsamic, whole grain mustard, and honey in a mason jar or jam jar with a good sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw tightly and shake vigorously.
5. Drizzle half of the dressing over the top, toss, and add more if desired. The dressing will last for up to 3 weeks when stored in the refrigerator.

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Looking for even more healthy meal ideas? You'll also love these 100 Easiest Recipes You Can Make.

You'll Need

4 ears of corn, shucked
1 Tbsp grapeseed oil
3 Tbsp butter
2 tsp Ancho chili powder
1/2 tsp garlic powder
1/4 tsp chipotle chili powder
1 Tbsp pure maple syrup
Hot sauce
Salt & pepper

How to Make It

1. Preheat the grill to medium-high heat. Pull the husks back from the corn, leaving them intact at the base of the Cobb. Remove corn silks. Brush shucked corn with grapeseed oil and season with salt.
2. Grill, rotating corn occasionally until corn is slightly charred on all sides, about 15 to 20 minutes.
3. In a small pan, heat the butter over medium-high heat. Add the Ancho chili powder, garlic powder, and chipotle chili powder and cook until toasted and fragrant, about 1 minute.
4. Add the pure maple syrup and a couple of dashes of hot sauce. Taste and add more if you prefer it hotter.
5. Season with salt and pepper to taste. Transfer the corn to a serving platter and brush all over with the Chili Maple butter. Serve with hot sauce on the side.

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Looking for even more healthy recipes? Check out our list of the 100 Easiest Recipes You Can Make.

You'll Need

4 ears of corn, shucked
2 Tbsp coconut oil, divided
2 Tbsp butter
1 Tbsp curry powder
2 tsp honey
Juice of ½ lime
Salt & pepper
Toasted coconut
Chopped cilantro
Lime wedges

How to Make It

1. Preheat the grill to medium-high heat.
2. Brush the corn with 1 tablespoon of coconut oil and season with salt.
3. Grill, rotating corn occasionally until corn is slightly charred on all sides, about 15-20 minutes.
4. If you prefer, you can wrap in foil and grill- if using foil, you may need to increase grill time by 5 minutes or so.
5. In a small pan, heat 1 tablespoon coconut oil and the butter over medium-high heat.
6. Add the curry powder and cook, stirring occasionally until toasted and fragrant, about 1 minute.
7. Add honey and lime juice and season with salt and pepper to taste.
8. Transfer the corn to a serving platter and sprinkle evenly with toasted coconut and chopped cilantro.
9. Serve with lime wedges on the side.

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So whether you pick your own or buy a pint at your local farm stand, enjoy strawberries while they are at their peak! Then, be sure to check out our list of the 100 Easiest Recipes You Can Make.

You'll Need

For the filling:

6 cups fresh strawberries, hulled and quartered
1/3 cup granulated white sugar
3 Tablespoons cornstarch or another thickening agent, such as flour or rice flour
Juice and zest 1/2 lemon
1 1/2 tsp pure vanilla extract or 1 tsp almond extract

For the nutty-oat topping:

3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger (optional)
Pinch of Maldon Sea Salt
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 stick cold butter, plus more for greasing the pan
3/4 cup old fashioned oats
1/2 cup toasted sliced almonds or chopped hazelnuts (optional)

How to Make It

1. Preheat the oven to 350 degrees. Butter a deep-dish pie plate or 9 x 11" baking dish and set aside.
2. Combine the chopped strawberries, sugar, cornstarch, lemon juice, and zest, and vanilla in a large bowl and mix until the strawberries fully absorb the sugar and cornstarch. Pour into the prepared baking dish.
3. Combine the flours, sugars, cinnamon, ginger (if using), and salt in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats and nuts. Sprinkle over filling.
4. Bake until the fruit is bubbly and topping is golden brown, about 35 to 40 minutes. Cool slightly before serving. Serve warm with vanilla ice cream or fresh whipped cream on top.

Customization Tip: You can see how easy it is to modify this recipe depending on your taste and what's on hand. You can use vanilla or almond extract, all-purpose or whole wheat flours, or a mix, I like mixing for a nuttier flavor, spices like cinnamon or nutmeg but you could also use pumpkin pie, apple pie spice blend if you have that kicking around from the holidays. You can absolutely make this nut-free and don't need to replace it and once blueberry, raspberry, and blackberry season is in full swing, try turning this into a mixed berry crisp. Have a yummy summer!

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They're so easy to make and even better when you make them ahead. I like to freeze them so I have them on hand all summer long. Making your own patties is not only healthier because you're in control of what you put in them, but they're also more affordable since convenience foods can really add up. Ultimately, these burgers bring home the flavor and that's what really counts. So no matter how you choose to celebrate Memorial Day, take the time to surround yourself with delicious, wholesome food that you can indulge in and feel good about starting with these bountiful burgers!

After, be sure to check out our list of our other 60 Best Healthy Memorial Day Recipes!

Beef & Shroom Burger with Grilled Vidalias & Buffalo Blue Cheese

Looking for a way to eat more vegetables but still eat the foods you love, like a juicy burger? This beef and shroom burger recipe has you mixing together beef with different types of mushrooms, pulsed to perfection. The secret ingredients? Add in a little Worcestershire sauce and buffalo hot sauce for a savory and spicy kick to your usual burger! Top it with grilled Vidalia onions and buffalo blue cheese and any other fresh veggies you desire.

Get the recipe for our Beef & Shroom Burgers.

Quinoa, Green Chile & Cheddar Burgers with Southwest Broccoli Slaw

You don't have to endlessly browse the frozen food aisle for a vegetarian burger this summer when we have the perfect quinoa burger recipe right here! This quinoa burger is mixed with fresh vegetables, green chiles, chickpeas, egg, oats, and cheese, making for the ultimate cheesy and flavorful vegetarian burger that instantly rivals all the other burgers on the grill. Top this quinoa burger with a homemade southwestern broccoli slaw on a toasty bun, or enjoy it with a side salad for extra vegetable goodness!

Get the recipe for our Quinoa, Green Chile & Cheddar Burgers.

Honey Miso Salmon & Spinach Burgers with Watercress, Pickled Ginger & Cucumbers

Between the savory fish, the sour pickles, and the sweet honey miso, your taste buds will be doing a little dance when you bite into this salmon and spinach burger. Top with pickled and fresh veggies on a toasted brioche bun, this salmon and spinach burger is going to be the hit of your summer backyard cookout.

Get our recipe for Honey Miso Salmon & Spinach Burgers.

For even more burger ideas, check out our list of 13+ Best Healthy Hamburger Recipes.

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For even more burger ideas, check out our list of 13+ Best Healthy Hamburger Recipes.

Makes 4 servings

You'll Need

1 Persian cucumber, thinly sliced
1/4 cup pickled ginger, plus 2 tablespoons pickling liquid
1 medium shallot, halved, peeled, and roughly chopped
3 cups baby spinach
1 pound filet skinless salmon ( sockeye), cubed
1 large egg, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup mayo
Zest and Juice of 1 lemon
1 1/2 Tbsp white miso paste
Kosher salt and freshly ground black pepper
1 Tbsp vegetable oil, plus more for brushing
1 Tbsp honey
4 sesame seed brioche buns
1 1/2 cups watercress or mesclun salad greens for topping

How to Make It

1. Place the cucumbers in a small bowl with 2 tablespoons of the pickling liquid and a pinch of salt, toss to combine. Set the pickled ginger aside in a small bowl.
2. Place the shallot and spinach in a food processor. Pulse a few times until finely minced. Add the salmon and pulse a few times until the mixture is well incorporated but still somewhat chunky.
3. Transfer the mixture to a bowl and add the egg, panko, 1 tablespoon mayonnaise, lemon zest, 1 tablespoon miso, and a pinch of salt and pepper. Using your hands, form the mixture into 4 even patties about 6 ounces each.
4. Heat the oil in a large non-stick pan over medium-high heat. Add the salmon patties and cook until golden brown, 3-4 minutes. Turn and continue to cook until golden, about 2-3 minutes more. Brush the patties lightly with honey then turn and brush with the remaining honey. Turn off the heat.
5. If you want to grill these, chill them until very firm, at least 30 minutes. Prepare the grill for direct heat. Brush the grill lightly with oil. Brush both sides of the patties with oil. Grill the salmon burgers until golden brown, about 4 minutes per side.
6. Meanwhile, whisk the remaining mayonnaise with the remaining miso paste and half the lemon juice in a small bowl until smooth. If you like things spicy add a little sriracha to the mayonnaise.
7. Toss the watercress in a small bowl with the remaining lemon juice and sprinkle with salt and pepper. Lightly toast the buns. Spread the inside with miso mayonnaise. Top each with salmon patties, pickled cucumber slices, pickled ginger, and watercress.

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