Salmon Burgers with Tomato Chutney

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Serves 4

WHY THIS RECIPE WORKS: Using the food processor ensures the salmon is chopped just right, while panko bread crumbs as a binder (along with a little mayo) help avoid a mushy texture. For fresh flavor, scallions, cilantro, and lemon juice do the trick. Fresh tomatoes cooked with Asian sweet chili sauce, ginger, and lemon juice create a sweet and sour chutney that serves as a bright counterpoint to the salmon’s richness.

1	(1¼-pound) skinless salmon fillet, cut into 1-inch pieces
½	cup panko bread crumbs
½	cup chopped fresh cilantro
8	scallions, minced
3	tablespoons lemon juice
2	tablespoons mayonnaise
	Salt and pepper
2	tablespoons vegetable oil
1	tablespoon grated fresh ginger
2	tomatoes, cored, seeded, and chopped
3	tablespoons Asian sweet chili sauce
4	hamburger rolls

1. Adjust oven rack 6 inches from broiler element and heat broiler. Pulse half of salmon in food processor until even mix of finely minced and coarsely chopped pieces, about 2 pulses. Transfer processed salmon to large bowl and repeat with remaining salmon. Add panko, 6 tablespoons cilantro, 3 tablespoons scallions, 1 tablespoon lemon juice, mayonnaise, ½ teaspoon salt, and ¼ teaspoon pepper to bowl with salmon and stir gently until combined. Form mixture into four 3½-inch patties, arrange on large plate, and refrigerate for 10 minutes.

2. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ginger and remaining scallions and cook until fragrant, about 1 minute. Add tomatoes, chili sauce, and remaining 2 tablespoons lemon juice and cook until mixture is very thick, about 6 minutes. Stir in remaining 2 tablespoons cilantro and season with salt and pepper to taste. Transfer chutney to bowl and wipe out skillet.

3. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add burgers and cook until browned on both sides, about 4 minutes per side. Meanwhile, broil hamburger rolls until lightly toasted, about 2 minutes. Arrange burgers on bottom halves of toasted rolls, top with chutney and other side of rolls, and serve.