California Salmon Burger

Place salmon in bowl of food processor and pulse 3 to 5 times until coarsely ground. Transfer to clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seeds, lemon zest and salt. Form into 6 patties and grill over medium-high heat for 4 to 6 minutes on each side.While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to Emile Henry serving plates. Combine shallots, arugula, lemon juice and remaining California Ripe Olives in small Emile Henry mixing bowl. Set aside. Place 1 cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns. Makes 6 servings.

1-1/3 lbs. boneless, skinless salmon, cut into chunks

1 cup sliced California Ripe Olives, divided

1/4 cup chopped fresh chives

2 tsp. crushed fennel seeds

1 tsp. minced lemon zest

3/4 tsp. kosher salt

6 whole-grain hamburger buns

1/4 cup thinly sliced shallots

3 cups loosely packed arugula leaves

2 Tbsp. Iemon juice