The Perfect Salmon Burger

Ingredients:

• 600 g salmon fillet, boneless and skinless
• 2 tablespoons Dijon mustard
• 1 tbsp. mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp grated lemon zest
• A pinch of cayenne pepper
• 2 green onions, chopped
• 1 cup and 2 tablespoons of breadcrumbs
• 2 tbsp olive oil, plus more for greasing
• 4 hamburger buns, cut in half
• Tartar sauce and arugula, for serving

Preparation:

1. Cut 3/4 of the salmon fillet into 0.6 cm thick pieces. Place them in a large bowl. Chop the remaining salmon into random pieces; place them in a food processor along with the mustard, mayonnaise, lemon juice, lemon zest, and cayenne pepper. Blend until a paste forms. Transfer the salmon puree to the bowl with the pieces. Add the onion, 2 tablespoons of breadcrumbs, 1/2 teaspoon of salt, and black pepper to taste. Gently mix.
2. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. Using damp hands, form patties 10 cm in diameter and 2 cm thick. Cover with plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to broil. Spread the remaining 1 cup of breadcrumbs on a plate. Coat both sides of the salmon patties in them. Heat olive oil in a large nonstick or cast iron skillet over medium heat. Add the patties (in batches, if necessary) and cook for 3-4 minutes, until golden brown, adjusting the heat as needed.
4. Flip and cook for 3-4 minutes, until the other side is browned and the patties are firm in the middle. Transfer to a paper towel-lined plate; season with salt.
5. Meanwhile, place the buns, cut side up, on a baking sheet fitted with a wire rack and toast them for 1-2 minutes. Serve the patties on the buns; brush the tops with tartar sauce and sprinkle with arugula.