Fresh salmon gets pulsed into a mix of fine and chunky pieces, then folded with garlic, dill, parsley, lemon zest, and a touch of Dijon for a patty that's packed with bright, herby flavor in every bite. A quick sear in olive oil gives each burger a deep golden crust while keeping the inside tender and flaky. Piled onto a toasted bun with crisp butter lettuce, a fresh tomato slice, and a tangy garlic-lemon sauce, it's a fish-forward, olive-oil-driven meal built around fresh herbs and citrus rather than heavy sauces or red meat. Squeeze extra lemon over the top before serving for even more brightness. This is exactly the kind of seafood-and-herb-centric dish that fits naturally into a Mediterranean way of eating, and it's a great pick whenever you want something light, satisfying, and full of fresh, sunny flavor.
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Make the lemon aioli: stir together the mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1 minced garlic clove, and 1 tbsp dill in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
Place about one-third of the salmon chunks in a food processor and pulse 6–8 times until finely chopped and paste-like. Transfer to a large mixing bowl. Add the remaining salmon chunks and pulse 4–5 times until coarsely chopped — you want a mix of fine and chunky pieces for texture. Add to the bowl.
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