Salmon Burgers With Herb Aïoli

Our worries that this would fall apart were unfounded.  We did add a coating of bread crumbs since the patties seemed a bit too moist. They weren't needed for flavor but they were our insurance policy.  The whole thing was very good and we all liked it a lot. My husband wanted to add cucumber slices to his next time but he still really liked it as is.  I think this is a great and easy way to get some omega 3's in to you diet.  Even those who aren't a fan of salmon should like this.  The aioli was really tasty, but there is at least a half a cup leftover and I was very liberal with it's application.  All and a very good meal. I think they would be really good without the bun too as a salmon cake.
Salmon Burgers With Herb Aïoli

2    small cloves garlic
Kosher salt
1    -1/2 cups mayonnaise
1/3 c  finely chopped fresh chives
2    Tbs. finely chopped fresh dill
1    -1/2 Tbs. Dijon mustard
1    Tbs. fresh lemon juice
1/8 t  cayenne
Freshly ground black pepper
5    brioche or hamburger buns,1 cut into large cubes, the other 4 split
1 lb skinless salmon fillets preferably wild, pin bones removed, cut in to 1" pieces
2 oz (4 Tbs.) unsalted butter
Chop the garlic. Using the flat side of a chefs knife, mash the
garlic to a paste with a pinch of salt. Transfer the garlic paste to a
small bowl and stir in the mayonnaise, chives, dill, mustard, lemon
juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aoli aside.
In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup
of the crumbs and save the rest for another use. Pulse the salmon until
coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl
and stir in 3/4 cup of the aoli, the reserved breadcrumbs, 1/4 tsp.
salt,   and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.
Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-
high heat. When melted and hot (but not smoking or brown), add the
patties and cook until they are firm and each side is crisp and golden-
brown, 3 to 5 minutes per side.
Meanwhile, position a rack 6 inches from the broiler and heat the
broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on
the stovetop. Brush it on the insides of the split buns. Put the buns
on a baking sheet, butter side up, and toast under the broiler until
light goldenbrown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aoli.
Serving Suggestions
Serve with a deeply spiced, aromatic Chickpea and Spinach Salad.