Salmon Burger with Chipotle Mayonnaise and Caperberries

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I love salmon so much and this salmon burger with chipotle mayonnaise and caperberries is no exception! Wouldn't you rather have omega-3s than saturated fat in your burger? Yup, me too! While a hamburgers are fine on occasion, packing fish, lean protein, and/or veggies in the middle of a whole wheat bun is always the best choice. And you know what? Doing so hits the spot just the same!

Salmon Burger with Chipotle Mayonnaise and Caperberries

Time: 1 Hour
Serves 4
Adapted from Food Network Kitchen

Ingredients
1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split
Chipotle mayonnaise
1/4 red onion, sliced into thin rounds
3 cups arugula, stemmed

Directions
Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with chipotle mayonnaise, red onions, and arugula.