Salmon Burgers

1. For the aioli: grate garlic or use an immersion blender. Blend with lemon juice and let rest for 5 minutes. Add egg and blend again to froth. Add dijon mustard, salt, pepper, olive oil, and canola oil. Blend until emulsified and creamy. Store in the fridge.
2. For the salmon burgers: add shallot and dill to a food processor. Blend until fine. Add salmon, dijon, and salt. Pulse until salmon is broken down into small 1/4 inch chunks. Do not overblend or fully puree.
3. Transfer blended salmon to a bowl with 1/2 cup of panko crumbs. Stir to mix. Form into 4 1-inch-thick patties. Place on a parchment paper-lined baking sheet and cover with plastic wrap until ready to cook. Can also be made ahead and kept in fridge.
4. These can be grilled or cooked in a cast-iron skillet. Grill or sear over medium heat in an oiled pan, blackstone or reg grill (grease grates to prevent sticking). Cook for 3 minutes per side for medium. Serve on a toasted brioche bun with arugula, avocado, red onion, and plenty of aioli!