RH Staff

Yield: 4 servings.

1 1/3 lb. boneless, skinless salmon, roughly cut into chunks
1 cup sliced California Ripe Olives
1/4 cup chopped chives
2 tsp. crushed fennel seeds
1 tsp. chopped lemon zest
3/4 tsp. kosher salt
4 whole grain hamburger buns
1 oz. thinly sliced shallots
1 oz. arugula leaves
2 Tbsp. lemon juice

Place salmon into the bowl of a food processor and pulse 3-5 times until coarsely ground. Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seed, lemon zest and salt.

Form into 4 (1/3 lb.) patties and grill over medium-high heat for 4-6 minutes on each side. While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates. In small mixing bowl, combine shallots, arugula, lemon juice and remaining California Ripe Olives. Set aside. Place one cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.

CALIFORNIA RIPE OLIVES