Perfect Salmon Burgers

• 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 (Japanese breadcrumbs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split
• Tartar sauce and arugula, for topping

1. Cut three-quarters of the salmon into 1/4-inch pieces.
2. Put in a large bowl.
3. 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.
4. Pulse to make a paste.
5. Add the pureed salmon mixture to the bowl with the diced salmon.
6. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste.
7. Gently mix until just combined.
8. Line a baking sheet with parchment paper and brush with olive oil.
9. Divide the salmon mixture into 4 mounds on the parchment paper.
10. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties.
11. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
12. Preheat the broiler.
13. Spread the remaining 1 cup panko on a plate.
14. Press both sides of the salmon patties in the panko.
15. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat.
16. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary.
17. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes.
18. Transfer to a paper towel-lined plate to drain; season with salt.
19. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.
20. Serve the patties on the buns; top with tartar sauce and arugula.
21. Photograph by Kana Okada

center, mustard, mayonnaise, lemon juice, lemon zest, cayenne pepper, scallions, kosher salt, extravirgin olive oil, tartar sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/perfect-salmon-burgers-recipe.html (may not work)