Salmon Burgers With Herbed Sherry Mayonnaise

1. 1

   For the mayo: Whisk together all the ingredients for Herbed Sherry Mayo in a large bowl.

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   (The mayo will keep in your fridge for up to 1 week, tightly covered.

3. 3

   ).

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   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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   Don't overmix; you don't want the fish to turn into paste.

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   Add the onion, bread crumbs, egg, and Tabasco and pulse a few times to mix.

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   Transfer to a large bowl.

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   Mix in the scalion, basil, salt, and 1/4 teaspoon pepper.

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   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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    Pour the flour onto a plate and add a few grinds of black pepper.

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    Lightly coat the salmon patties with flour on each side and set them on a plate.

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    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.

13. 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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    Line a plate with paper towels.

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    When the burgers are done, transfer them to the paper-lined plate.

16. 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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    Cover with the top half of the roll and serve.

* Per serving · 4 servings · Values may vary.