Supreme Salmon Burgers

- 680g / 24oz skin removed, cut into large chunks Salmon fillet
- 3 white and light green parts, sliced Scallions
- 1 small Lemon juice
- 1.5 tsp Kosher salt
- 0.5 tsp Black pepper
- 2 tbsp Mayonnaise
- 30g / 1oz or gluten-free breadcrumbs Panko
- 120ml / 4fl oz your favorite Mayonnaise
- 60g / 2oz chopped Kalamata olives
- 0.5 small Lemon juice
- to taste Sea salt
- to taste Black pepper
- 4 of your choice Buns
- 60g / 2oz Baby arugula

1. Cut 680g / 24oz salmon fillet into 1- to 2-inch chunks and place in the freezer for 15 minutes to firm up.
2. Make olive mayo: In a medium bowl, combine 120ml / 4fl oz mayonnaise, 60g / 2oz chopped kalamata olives, and juice of 0.5 small lemon. Season to taste with sea salt and black pepper
set aside.
3. Transfer salmon to a food processor along with 3 sliced scallions, juice of 1 small lemon, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 2 tbsp mayonnaise. Pulse 3-4 times until blended but still chunky. Add 30g / 1oz panko and pulse to combine.
4. Form mixture into 4 burgers.
5. Heat a sauté pan over medium or heat the grill to medium. Cook burgers for about 5 minutes per side until browned and cooked through.
6. Serve on 4 buns with olive mayo and 60g / 2oz baby arugula.