Servings: 4

Burgers/Patties: subheading: Burgers/Patties:
1 1/2 pounds salmon fillet, skin removed, cut into large chunks 1 ½ pounds salmon fillet, skin removed, cut into large chunks
3 scallions (white and light green parts), sliced 3 scallions (white and light green parts), sliced
juice of 1 small lemon juice of 1 small lemon
1 1/2 teaspoons kosher salt 1 ½ teaspoons kosher salt
1/2 teaspoon black pepper ½ teaspoon black pepper
2 Tablespoons of favorite mayo 2 Tablespoons of favorite mayo
1/4 cup panko or gluten-free breadcrumbs ¼ cup panko or gluten-free breadcrumbs
buns for serving (omit if desired) buns for serving (omit if desired)
2 cups baby arugula (on burger or on side) 2 cups baby arugula (on burger or on side)
 
Olive Mayo: subheading: Olive Mayo:
1/2 cup favorite mayo ½ cup favorite mayo
1/4 cup pitted kalamata olives, chopped ¼ cup pitted kalamata olives, chopped
juice of 1/2 small lemon juice of ½ small lemon
sea salt and black pepper tot taste sea salt and black pepper tot taste

Cut the salmon into 1 to 2-inch chunks and place in the freezer for 15 minutes to firm up.
Meanwhile, make the olive mayo: in a medium bowl, combine the mayo, olives and lemon juice. Season to taste with sea salt and pepper. Set aside.
When 15 minutes are up, transfer salmon to food processor along with scallions, lemon juice, kosher salt, pepper and mayo. Pulse 3 to 4 times for a couple of seconds each time, until blended but still a bit chunky. Add the breadcrumbs and pulse 1 or 2 more times just to combine.
Form mixture into 4 patties; if mixture feels too wet, add more breadcrumbs.
Heat a sauté pan over medium heat (or heat grill to medium). Add the burgers and cook for about 5 minutes per side, until nicely browned and cooked through.