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1
Chop the garlic.
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2
Using the flat side of a chefs knife, mash the garlic to a paste with a pinch of salt.
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3
Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 teaspoons pepper, and salt to taste.
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4
Set the aioli aside.
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5
In a food processor, pulse the cubed bun into crumbs.
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6
Set aside 1/2 cup of the crumbs and save the rest for another use.
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7
Pulse the salmon until coarsely chopped, about 5 pulses.
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8
Transfer the salmon to a medium bowl and stir in 3/4 cup of the aioli, the reserved breadcrumbs, 1/4 teaspoons salt, and 1/8 teaspoons pepper.
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9
Shape into four 1-inch-thick patties.
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10
Heat 2 Tbs.
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11
of the butter in a 12-inch nonstick skillet over medium-high heat.
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12
When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.
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13
Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high.
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14
Melt the remaining 2 Tbs.
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15
butter in a microwave or on the stovetop.
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16
Brush it on the insides of the split buns.
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17
Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.
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18
Serve the burgers on the buns, spread with the remaining aioli.
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19
Serving Suggestions.
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20
Serve with a deeply spiced, aromatic Chickpea and Spinach Salad.
