Name: Salmon Burgers with Lemon-Caper Aïoli
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 pound skinless salmon, cut into cubes; 1/2 cup fresh parsley; 10 fresh basil leaves; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; Kosher salt and freshly ground pepper; 1 large egg; Finely grated zest of 1 lemon; 2 tablespoons canola oil; Butter, for the buns; 4 potato buns, split; Sliced Roma tomatoes and watercress, for topping; 1/2 cup mayonnaise; 2 teaspoons capers, chopped; 1 teaspoon chopped fresh basil; 1 teaspoon chopped fresh parsley; 1 clove garlic, grated; Juice of 1 lemon

Directions

For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

Photograph by Ryan Dausch

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