Salmon Burgers with Lemon-Caper Aioli

1 lb skinless salmon, cut into cubes

½ cup fresh parsley

10 fresh basil leaves

1 tsp onion powder

½ tsp garlic powder

1 tsp salt

¼ tsp pepper

1 egg

1 lemon, zested

2 Tbsp canola oil

Butter for the buns

4 potato buns

Roma tomatoes for topping

watercress for topping

½ cup mayo

2 tsp capers, chopped

1 tsp fresh chopped basil

1 tsp chopped fresh parsley

1 clove garlic, grated

juice of 1 lemon

For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.

Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.