Classic Pan-Seared Salmon Burgers with Lemon Dill Aioli

Ingredients

1 package (2 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
2 brioche burger buns, split and toasted
1 tbsp olive oil or butter
4 leaves romaine or butter lettuce
1 medium tomato, sliced
Lemon Dill Aioli: ¼ cup mayonnaise
1 tbsp fresh dill, finely chopped
1 tsp lemon zest
1 tbsp fresh lemon juice
1 small garlic clove, minced
Salt and pepper to taste

Nutrition values are estimates and may vary based on ingredients used.

Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
Make the lemon dill aioli: whisk together the mayonnaise, dill, lemon zest, lemon juice, and garlic in a small bowl. Season with salt and pepper, then refrigerate until ready to serve.
Heat olive oil or butter in a non-stick skillet over medium-high heat. When the pan is hot, add the salmon patties and cook for 3–4 minutes per side without pressing down, until a deep golden crust forms and the centres are cooked through.
While the patties cook, split and toast the brioche buns cut-side down in the same pan for about 1 minute until lightly golden.
Spread a generous spoonful of lemon dill aioli on both the top and bottom bun. Layer with lettuce, a salmon patty, and a slice or two of tomato. Serve immediately.