Salmon Burgers
• 1 ½ lbs. boneless, skinless salmon, chopped, divided
• 1 tbsp. Dijon mustard
• 2 tbsp. chives, finely chopped
• ¼ c. Pane Turano bread crumbs
• 1 tsp. garlic, minced
• ½ tsp. paprika
• ½ tsp. crushed red pepper
• Olive oil cooking spray
• 4 Turano Brioche Rolls
• Arugula, for serving
• ½ English cucumber, thinly sliced for serving
• 1 beefsteak tomato, thinly sliced for serving
• Lemon halves, for serving

Light Tartar Sauce
• ⅔ c. light mayonnaise
• 1 tbsp. dill pickles
• ¼ c. roasted red peppers, finely chopped
• 1 tsp. capers, chopped
• 1 tbsp. fresh lemon juice

① Process 6 oz. salmon and mustard in a food processor for 15 seconds or until nearly smooth. Add remaining salmon, chives, bread crumbs, garlic, paprika and crushed red pepper; pulse until salmon is chopped and ingredients are combined.
② Shape mixture into four patties and transfer to a tray; chill, covered, 30 minutes or up to 4 hours.
③ Prepare a charcoal or gas grill for direct grilling over medium-high heat. Coat grate with olive oil cooking spray.
④ Season patties with seafood seasoning, if desired. Lightly coat patties with olive oil cooking spray. Grill 8 minutes or until firm and cooked through, turning once.
⑤ For the Tartar Sauce, stir together 2/3 cup light mayonnaise, 1 tbsp. finely chopped dill pickles, 1/4 cup finely chopped roasted red peppers, 1 tsp. chopped capers, 1 tbsp. finely chopped fresh parsley and 1 tbsp. fresh lemon juice in a small bowl.
⑥ Top Brioche Roll bottoms with Tartar Sauce, salmon patty, arugula, cucumber and tomato. Serve with grilled lemon halves.