Salmon Burgers with Herb Aïoli

Ingredients

• 1.25 pounds skinless salmon (preferably wild-caught, center-cut), pin bones removed
• 0.5 cup panko
• 3 tablespoons minced shallot (from 1 medium shallot)
• 2 tablespoons capers, drained and chopped
• 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice (from 1 lemon), divided
• lemon juice
• 0.5 teaspoon black pepper
• 3 tablespoons Dijon mustard, divided
• 3 tablespoons chopped fresh dill, divided
• 1.25 teaspoons kosher salt, divided
• 0.25 cup plus 2 tablespoons mayonnaise
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil
• 2 tablespoons olive oil
• 4 brioche hamburger buns, split and toasted
• 2 cups arugula (2 ounces)

Steps

1. Cut salmon into small cubes (about 1-inch-thick), and place in bowl of a food processor. Add panko, shallot, capers, lemon zest, pepper, 2 tablespoons each of the mustard and dill, and 1 teaspoon of the salt. Pulse until roughly chopped and combined, about 20 pulses. Shape mixture evenly into 4 (4-inch-wide) patties, and place on a parchment paper-lined baking sheet. Refrigerate for 15 minutes.
2. Meanwhile, stir together mayonnaise, parsley, basil, lemon juice, and remaining 1 tablespoon each mustard and dill and 1/4 teaspoon salt in a medium bowl. Set aside.
3. Heat oil in a large nonstick skillet over medium. Working in 2 batches, cook 2 patties in skillet until well browned on each side and firm to the touch and a thermometer inserted into thickest portion of patties registers 165°F, about 4 minutes per side. Transfer cooked patties to a plate.
4. Spread 1 tablespoon herb aïoli on each bottom and top bun. Place 1/2 cup arugula on each bottom bun; top each with 1 patty, and replace top buns. Serve immediately alongside remaining herb aïoli.