Asian Spice Burger with Wasabi Mayo

Lightly oil and preheat grill. Toss green onion slices with rice vinegar; allow to stand at least 30 min.

Remove seeds from cucumber. Using a mandolin, cut cucumber on the bias into 1½-in. julienne strips.

In bowl, combine mayonnaise, yogurt, wasabi, garlic and spice blend; mix well. Reserve 1/3 cup wasabi mayonnaise mixture. Add cucumber to remaining wasabi mayonnaise to make cucumber slaw; toss to coat well. Cover both reserved mayonnaise and cucumber slaw and refrigerate.

Shape meat into six oval patties. Sprinkle on both sides with about ¼ tsp. sea salt and freshly ground black pepper. Place patties on hot grill. Cook until they can be turned without sticking; turn over and grill about 4 min. on each side for rare; 5 min. for med.-rare; and 6 min. for med.

Meanwhile, place rolls, cut-side down, on grill to toast lightly, about 2 min. Slice cherry tomatoes into four slices each and season lightly with salt. Spread bottom of each roll with reserved wasabi mayonnaise and top with burgers. Divide the cucumber slaw, green onions and tomatoes among the burgers. Cover with roll tops and serve.