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Salmon Burgers

1 pound Skinless Fresh Salmon Fillet
1/2 cups Italian Parsley
1/2 Lemon, Juiced
1 whole Egg
1 teaspoon Paprika
1/4 teaspoons Salt
1 dash Cayenne Pepper
1 dash Black Pepper
Oil Or Butter For Frying
1/4 cups Fresh Basil Leaves
3 Tablespoons Mayonnaise
1/2 Lemon, Juiced
4 Kaiser Rolls (or Other Good Quality Bun)
4 ounces, weight Fresh Asiago Or Parmesan Cheese
1 Large Tomato
1/2 Red Onion
2 cups Arugula


Cut salmon into chunks and add it into a food processor along with remaining patty ingredients (except the oil or butter which is for cooking). Pulse about 12 times, just until everything is thoroughly mixed. Do not over-process or the salmon will be dry and dense. You may want to do this in batches, depending on the size of your food processor. Refrigerate the mixture for one half hour before forming it into 4 large patties. Place patties on a wax paper-lined baking sheet and return to refrigerator for another half hour. Finely chop the basil. In a small bowl, whisk together mayonnaise, lemon juice, and basil. Set aside. Slice the buns in half and spread some of the mayo mixture on the inside of each half. Place buns on a baking sheet, mayo side up. Place the buns under the broiler for about one minute, until golden-brown on top. Remove from oven and set aside. Thinly slice cheese, tomato, and onion. Set aside. Heat a large skillet over medium-high heat. Coat the pan with oil or butter. Carefully place salmon patties in the skillet and cook 3-4 minutes on each side, until golden-brown. A couple of minutes before they are done cooking, add the cheese on top of the patties so that it will melt. Remove patties from the pan and place on the bottom halves of the buns. Top with tomato, onion and arugula. Add the top bun and you are set!

Source: tastykitchen.com