Salmon Burgers With Herb Aïoli

Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

SERVES: 4

INGREDIENTS:

• 2 small cloves garlic
• Kosher salt
• 1 1/2 cups mayonnaise
• 1/3 cup finely chopped fresh chives
• 2 Tbs. finely chopped fresh dill
• 1 1/2 Tbs. Dijon mustard
• 1 Tbs. freshly squeezed lemon juice
• 1/8 tsp. cayenne
• Freshly ground black pepper
• 5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
• 1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
• 2 oz. (4 Tbs.) unsalted butter

INSTRUCTIONS:

1. Chop the garlic, then 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 tsp. pepper, and salt to taste. Set the aïoli aside.
2. In a food processor, pulse the cubed bun into crumbs. Reserve 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 tsp. salt, and 1/8 tsp. 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 golden-brown, 1 to 2 minutes.
5. Serve the burgers on the buns, spread with the remaining aïoli.

PER SERVING:

• 870 CALORIES | 35g PROTEIN | 55gCARB | 53g TOTAL FAT | 22gSAT FAT |
  8g MONO FAT | 12g POLY FAT | 265mgCHOL | 1,140mgSODIUM | 1g FIBER