Salmon-Avocado Burgers with Lime-Sriracha Aïoli

To make the aïoli, whisk the egg yolk, grated garlic cloves and lime juice. Whisk in a small amount of olive oil. Once the olive oil fully combines with the yolk, add another small amount of olive oil. Repeat the process until you whisk in all the olive oil. Don’t add too much olive oil at a time to avoid breaking the yolk. Stir in the zest, sriracha and salt. Refrigerate until ready to use. Preferably, make this ahead of time to give the flavours time to meld.

Chop salmon into 1-inch pieces. Add to the food processor with sliced garlic and pulse a few times. Don’t overprocess.

Move the salmon and garlic to a mixing bowl. Fold in panko crumbs, avocado, lemon zest, lemon juice, salt, white pepper and cayenne until just combined. Don’t overmix. Divide the salmon mixture into four equal patties. Again, don’t overpack.

Heat olive oil over medium-high heat until shimmering. Add the salmon patties and cook for about two to four minutes, depending on how rare you’d like your burger. Carefully flip and cook for another two to four minutes.

Remove from heat and allow to sit for a few minutes. Place the salmon on a bun with lime-sriracha aïoli, bacon, roasted red peppers, arugula and pickled red onions.

Optional step: Heat oven to 350 degrees. When the patties are cooking, put the burger buns in the oven for about two to five minutes.