Salmon Burger with Dill Aioli

Ingredients

• •680 g (1.5 lb) skinless salmon fillet, finely chopped
• •1 tbsp Dijon mustard
• •2 tbsp capers, roughly chopped
• •3 green onions, thinly sliced
• •1 tsp lemon zest
• •1 tbsp lemon juice
• •¼ cup breadcrumbs (plain)
• •1 large egg
• •1 tsp each salt and pepper
• •2 tbsp olive oil
• •¼ cup mayonnaise
• •2 tbsp fresh dill, finely chopped
• •1 garlic clove, grated
• •4 brioche or whole wheat buns
• •2 cups arugula
• •½ English cucumber, thinly sliced

Directions

1. 1Finely chop salmon by hand into small pieces — do not use a food processor or it will become a paste; you want some texture.
2. 2Combine salmon with Dijon, capers, green onions, lemon zest, lemon juice, breadcrumbs, egg, salt, and pepper; mix gently and form into 4 patties.
3. 3Refrigerate patties for 10 minutes to firm up.
4. 4Make dill aioli by stirring together mayonnaise, fresh dill, grated garlic, and a squeeze of lemon; season to taste.
5. 5Heat olive oil in a non-stick skillet over medium-high heat; cook salmon patties for 3–4 minutes per side until golden and just cooked through.
6. 6Toast buns lightly.
7. 7Build burgers: dill aioli on both bun halves, arugula, cucumber slices, salmon patty, extra aioli on top.

💡 Chilling the patties before cooking is essential — it helps them stay together in the pan. Canned salmon (well-drained) can substitute for fresh in a pinch and costs about half the price.

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