Salmon Burgers with Lemon-Caper Aioli

For the Burgers

• 1 lb. skinless salmon, cut into cubes
• 1/2 cup fresh parsley
• 10 fresh basil leaves
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1 lemon, zested (save juice for aioli)
• 2 tablespoons canola oil
• 4 potato buns, split
• 1 large tomato, sliced

For the Aioli

• 1/2 cup mayonnaise
• 2 teaspoons capers, chopped
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1 garlic clove, grated
• 1 lemon, juiced

1. Put the salmon, parsley, basil, onion powder, garlic powder, salt, pepper, the egg, and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat.
2. Form the salmon mixture into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
3. For the aioli, mix the mayonnaise, capers, basil, parsley, garlic, and lemon juice in a bowl and refrigerate until serving.
4. Heat the canola oil in a 12-inch cast-iron skillet over medium heat.
5. Cook the salmon patties until they’re golden brown and crispy, about 3–4 minutes per side.
6. Toast and butter the buns. Serve the burgers on the buns with the aioli and sliced tomatoes.