Salmon Burgers with Herb Aïoli
These salmon burgers make a great, quick summer meal, but can also be enjoyed all year-round. The patties get herbal, bright, and briny flavors thanks to several mix-ins: fresh dill, lemon zest, capers, and Dijon mustard. The accompanying aïoli mirrors the burger's flavors with the inclusion of lemon juice and the remaining mustard and dill, plus parsley and basil for an extra herby boost. When making the patties, it's important to cut the salmon into small cubes, mince the shallot, and chop the capers before adding them to the food processor. This will help the patty mixture come together more quickly and help avoid overmixing, which would result in a gummy texture. The finished burgers are served on toasted brioche buns with the aïoli and some fresh arugula to balance the richness of the salmon and the buns.