Salmon Burger with Sriracha Mayo and Arugula

• 1 1/4 pounds was atlantic salmon fillet, skin and pin bones removed

• 1 egg

• 2 tablespoons dijon mustard

• 1 tablespoon mayonnaise

• 1 tablespoon lemon juice

• 1/2 teaspoon grated lemon zest

• 1 minced shallot

• 1 cup panko + 2 tablespoons

• Kosher salt and freshly ground black pepper to taste

• 2 tablespoons extra virgin olive oil

• 4 brioche buns

• 4 tablespoons mayonaise

• 1 t sriracha

• 1 lime wedge

• avocado, sliced for topping

• tomato, sliced for topping

• arugula, for topping

Cut salmon into 1/4-inch pieces. Put in a large bowl. In a smaller bowl stir together the egg, mustard, mayonnaise, lemon juice and lemon zest. Add to the diced salmon. Add the shallot, capers, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.  Line a baking sheet with parchment paper.

Divide the salmon mixture into 4 mounds on the parchment paper.

With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate overnight if possible. If not then at least 45 minutes. While burgers are in the fridge make your sriacha mayo by whisking together mayo, sriracha and lime juice. Taste test and adjust heat or mayo amount accordingly.

Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko.

Heat the olive oil in a large nonstick pan over medium high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 4 more minutes.

Transfer to a paper towel lined plate to drain. Meanwhile, arrange the buns, cut side up, on a broiler pan and broil until toasted, 1 to 2 minutes.

Serve the patties on the buns; top with sriracha mayo, avocado, tomato and arugula.