Recipe by Jamie Purviance

Patties

• 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces
• ¾ cup panko bread crumbs
• ¼ cup mayonnaise
• 3 tablespoons finely chopped shallot
• 2 tablespoons finely chopped fresh cilantro leaves
• Kosher salt
• Freshly ground black pepper

Sauce

• 2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons finely chopped fresh basil leaves
• 1½ tablespoons capers, drained and finely chopped
• 1 tablespoon fresh lemon juice
• Freshly grated zest of 1 orange

• Extra-virgin olive oil
• 4 hamburger buns, split
• 4 leaves butter lettuce
• 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices

1. In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.

2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.

5. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.