salmon burgers with lemon caper aïoli

Salmon

Salmon Burgers with Lemon Caper Aïoli

Juicy salmon burgers topped with tangy lemon-caper aïoli, adding a zesty, creamy kick. This flavorful combo makes for a fresh and satisfying twist on a classic burger.

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.