Wild Salmon Burgers

• 1 1/2 pounds salmon skin removed & cut in 1 inch cubes
• 1 tablespoon mayonnaise tarragon, recipe below
• 1 lemon
• 1 teaspoon dijon mustard
• 1 teaspoon capers drained from liquid
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon cracked pepper freshly
• 1/4 cup panko bread crumbs
• 3 tablespoons green onion finely sliced
• 3 hamburger buns toasted
• red-leaf lettuce for assembling
• 1 egg yolk room temperature
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• 1 pinch cayenne pepper
• 1/2 teaspoon kosher salt
• cracked pepper Freshly
• 2 tablespoons fresh tarragon
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable oil
• 2 sweet onions or yellow, cut in 1/2" thick rings
• 1 1/2 cups buttermilk
• 1 1/2 cups all purpose flour
• 1/2 cup Italian flat leaf parsley fresh, chopped
• 1 tablespoon kosher salt
• 1 teaspoon cracked pepper freshly

1. For the burgers, add 1/4 of the cubed salmon (approximately 3/8 pound), the tarragon mayonnaise (recipe below), lemon zest, and dijon mustard to your KitchenAid(R) 3.5 Cup Food Chopper.
2. Puree until the mixture is smooth, approximately 10 seconds. Then add the remaining salmon to the Food Chopper along with capers, paprika, cayenne pepper, salt, and pepper and pulse the Food Chopper until the mixture is fairly smooth, with a few cubes of salmon still in tact.
3. Next, add the bread crumbs and green onions and pulse the Food Chopper to combine. Remove the salmon mixture from the Food Chopper and form into three 6-7 ounce patties and store in the fridge for at least 30 minutes.
4. When you are ready to cook your burgers, pre-heat a large nonstick pan over medium heat with 2-3 tablespoons of vegetable oil. Cook the burgers for 4-5 minutes each side, making sure to not burn the exterior of your burgers.
5. To assemble the burger, spread some of your remaining tarragon mayonnaise on the bottom of a toasted bun. Top your bun with a salmon patty. Add a piece of lettuce and then the top bun. Place a knife through the burger and lay some herbed onion rings (recipe below) around the knife. Serve and enjoy!
6. Add the room temperature egg yolk, lemon juice, dijon mustard, cayenne pepper, a splash of your vegetable oil, salt, and pepper to the jar of your KitchenAid(R) 2-Speed Hand Blender. Blend to thoroughly combine your ingredients, slowly adding the olive oil and remaining vegetable oil in a thin stream. Once the oils have been incorporated, add the tarragon and blend until combined. Add more lemon juice or salt as needed.
7. Place the buttermilk in a shallow bowl and season with 1/2 teaspoon of salt and a few cracks of pepper. Stir to combine. In a separate bowl, mix together flour, parsley and 1/2 teaspoon of salt and a few cracks of pepper.
8. Place the onion rings into the flour mixture, making sure to separate them so each ring can be thoroughly coated in the flour. Once coated, shake off the excess flour and place the rings into the buttermilk mixture. Shake off the excess and return the onion rings to the flour once more for a final coat. Shake off the excess and move the rings to a plate or wire rack.
9. While the salmon burgers are cooking, add vegetable oil to your KitchenAid(R) Professional Hard Anodized Nonstick 1.5-Quart Saucepan with Lid so it comes 2/3 of the way up the sides of the Saucepan. Bring the temperature of the oil to 350u0b0F.
10. Fry the onion rings until golden brown, about 3-4 minutes. As soon as the rings come out of the fryer, sprinkle them with a little salt.

salmon, mayonnaise tarragon, lemon, mustard, capers, paprika, cayenne pepper, kosher salt, cracked pepper, bread crumbs, green onion, buns, redleaf lettuce for assembling, egg yolk, lemon juice, mustard, cayenne pepper, kosher salt, cracked pepper, fresh tarragon, extravirgin olive oil, vegetable oil, sweet onions, buttermilk, flour, italian flat leaf parsley, kosher salt, cracked pepper

Taken from www.yummly.com/recipe/Wild-Salmon-Burgers-1681784 (may not work)