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1
For the mayo: Whisk together all the ingredients for Herbed Sherry Mayo in a large bowl.
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2
(The mayo will keep in your fridge for up to 1 week, tightly covered.
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3
).
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4
For the burgers: Cut the salmon fillet into 3 or 4 pieces and pulse in a food processor about 10 times, until coarsely ground.
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5
Don't overmix; you don't want the fish to turn into paste.
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6
Add the onion, bread crumbs, egg, and Tabasco and pulse a few times to mix.
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7
Transfer to a large bowl.
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8
Mix in the scalion, basil, salt, and 1/4 teaspoon pepper.
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9
Shape the mixture into 4 patties, sprinkling on a few drops of water if the mixture is too dry to hold together.
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10
Pour the flour onto a plate and add a few grinds of black pepper.
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11
Lightly coat the salmon patties with flour on each side and set them on a plate.
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12
Pour the oil into a large skillet (it should be 1/4-inch deep) and heat over medium-high heat until the oil shimmers but is not yet smoking.
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13
Gently place the salmon patties in the hot oil and cook until golden brown, about 3 minutes on each side.
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14
Line a plate with paper towels.
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15
When the burgers are done, transfer them to the paper-lined plate.
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16
To assemble the burgers: Place each salmon burger on the bottom of a bun, spoon on the mayo, and top with the lettuce, tomato, and onion.
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17
Cover with the top half of the roll and serve.
