Classic Salmon Burger in 8 Minutes with Fresh Ingredients

Instructions:

1. Prep the fish. Divide the 1.25 lbs of salmon into two equal portions. Pulse the first half in a food processor 4–5 times until it forms a coarse paste. Note: This acts as your natural binder so you don't need as many breadcrumbs.
2. Texture the second half. Hand dice the second half of the salmon into small 1/4 inch cubes. Combine both portions in a chilled glass bowl.
3. Incorporate aromatics. Gently fold in the minced scallions, 1/3 cup Panko, 1 tbsp Dijon mustard, 1 tsp lemon zest, 2 tbsp dill, 1/2 tsp salt, and 1/4 tsp pepper. Avoid over mixing to maintain the delicate salmon fibers.
4. Shape and chill. Form the mixture into 4 equal sized patties. Place them in the refrigerator to chill for 20 minutes. You will smell the lemon and dill intensify as the mixture sits.
5. Heat the pan. Heat a cast iron skillet over medium high heat. Add a splash of high smoke point oil.
6. The first sear. Cook the patties for approximately 4 minutes. The aroma of toasted Panko and searing seafood will fill the kitchen.
7. Flip carefully. Flip the burgers once a golden brown crust forms. Cook for another 4 minutes until the center is just opaque.
8. Whisk the sauce. In a small bowl, whisk together 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp capers, 1/2 tsp garlic powder, and a dash of hot sauce. The sauce should smell bright and briny.
9. Rest the burgers. Let the patties rest for 2 minutes before serving to allow the juices to redistribute.
10. Assemble. Serve on toasted brioche buns with a generous dollop of the lemon caper aioli.