SALMON BURGERS WITH LEMON-CAPER AïOLI

Salmon Burgers with Lemon-Caper Aïoli image

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 18

Previous Next

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

Steps:

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.