1 pound skinless salmon, cut into cubes
1/2 cup fresh flat-leaf parsley leaves
1 teaspoon onion powder
1/2 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
12 fresh large basil leaves
1 large egg
Zest of 1 lemon

Olive oil for brushing the burgers
Butter, for buttering the buns
4 brioche sandwich buns, split
Sliced Roma tomatoes
Arugula
Tzatziki Sauce (see recipe)

For the salmon burgers: Put the salmon, parsley, onion powder, garlic powder, salt and pepper to taste, basil, egg and lemon zest in a food processor. Pulse until evenly mixed but not pulverized. I like my mixture to have a little texture. Form into 4 patties and place on a baking sheet. Freeze until very firm.
To grill the salmon burgers, brush the burgers with olive oil and place on a preheated non-stick grill or grill pan. Grill 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 Tzatziki Sauce, tomatoes and arugula.

Tzatziki Sauce:
2 cups thick Greek yogurt
3 cloves garlic, coarsely chopped
4 Tablespoons chopped fresh dill
Drizzle of Greek Olive Oil
Salt and freshly ground pepper
Combine all ingredients in a bowl and mix until well combined. Season, to taste, with salt and pepper. Transfer to a small serving bowl.