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Salmon Burgers with Lemon-Caper Aioli and Kale Slaw Katie Lee The Kitchen Summer Cookout

Ingredients

• 1 pound skinless salmon, cut into cubes
• 1/2 cup fresh flat-leaf parsley leaves
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 10 fresh basil leaves
• 1 large egg
• Zest of 1 lemon
• 2 tablespoons canola oil
• Butter, for buttering the buns
• 4 potato buns, split
• Sliced Roma tomatoes, for serving
• Watercress, for serving
• 1/2 cup mayonnaise
• 2 teaspoons capers, chopped
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1 clove garlic, grated
• Juice of 1 lemon
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups shredded kale
• 3 cups shredded cabbage
• 3 cups shredded carrots
• 1 cup sunflower seeds

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