Salmon Burgers With Herb Aïoli

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 small garlic cloves
• kosher salt
• 1 1/2 cups mayonnaise
• 1/3 cup fresh chives, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne
• fresh ground black pepper
• 5 brioche bread or 5 hamburger buns, 1 cut into large cubes, the other 4 split
• 1 lb salmon fillet, skinless, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
• 2 ounces butter, unsalted

Recipe

• 1 chop the garlic. using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 teaspoons pepper, and salt to taste. set the aïoli aside.
• 2 in a food processor, pulse the cubed bun into crumbs. set aside 1/2 cup of the crumbs and save the rest for another use. pulse the salmon until coarsely chopped, about 5 pulses. transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 teaspoons salt, and 1/8 teaspoons pepper. shape into four 1-inch-thick patties.
• 3 heat 2 tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. when melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
• 4 meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. melt the remaining 2 tbs. butter in a microwave or on the stovetop. brush it on the insides of the split buns. put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.
• 5 serve the burgers on the buns, spread with the remaining aïoli.
• 6 serving suggestions.
• 7 serve with a deeply spiced, aromatic chickpea and spinach salad.