Almost every restaurant has their own signature burger, putting their twist on the classic with unique patties and creative toppings. Try using our recipes as a starting point for your own backyard BBQ masterpiece:Lemon, dill, mustard, and salmon are old friends, so naturally they come together in our Salmon Burgers with Tomato Aioli. Our Tomato Aioli combines fresh, ripe tomato with parsley, lemon, and mayo, making this burger a true summer delight.Inspired by Italian sandwich shops, our Italian Sausage Burgers jazz up sausage meat with a blend of aromatic herbs and spices, then add prosciutto, provolone, and a bright Basil Sour Cream as toppings. For an extra kick, try using hot Italian sausage in the patties.Our Herbed Burgers are made with 100% ground beef but parsley, green onion, basil, oregano, rosemary and garlic add a boost of flavour to these simple burgers.SALMON BURGERS WITH TOMATO AIOLI1 lb (0.5 kg) skinless salmon fillet, cubed1 large egg3/4 cup (175 mL) soft fresh bread crumbs1/4 cup (50 mL) thinly sliced green onion1 tbsp (15 mL) chopped fresh dill1 tbsp (15 mL) fresh lemon juice1 tsp (5 mL) whole grain mustard1/4 tsp (1 mL) salt1 tbsp (15 mL) canola oil4 Sesame Hamburger Buns, halved, or whole wheat hamburger bunsLettuce leavesThin slices red onionTomato Aioli 1. Place salmon and egg in a food processor; process, using an on/off motion, until salmon is chopped.Transfer salmon mixture to a bowl. Add bread crumbs, green onion, dill, lemon juice, mustard and salt; stir until well blended.Shape mixture into 4 patties.Heat oil in a large non-stick frying pan over medium heat.Cook patties until browned on both sides and completely cooked, about 5 minutes per side.Serve in Sesame Hamburger Buns with lettuce, red onion and Tomato Aioli. Serves 4 Tomato Aioli1/2 cup (125 mL) light mayonnaise1 Roma tomato, seeded and diced1 tbsp (15 mL) finely chopped fresh parsley1 tbsp (15 mL) fresh lemon juice1/4 tsp (1 mL) freshly ground pepper1 clove garlic, finely chopped Combine all ingredients in a bowl until blended. Makes 3/4 cup (175 mL). ITALIAN SAUSAGE BURGERS1 lb (0.5 kg) mild Italian sausage meat1/4 cup panko1 large egg2 cloves garlic, finely chopped1 tsp basil, crumbled1 tsp oregano, crumbled1/2 tsp cayenne pepper4 slices prosciutto4 hamburger buns4 slices provolone cheese8 Roma tomato slices1/4 cup arugulaBasil Sour Cream Combine sausage, panko, egg, garlic, basil, oregano and cayenne pepper until blended. Shape mixture into 4 patties. Cover and refrigerate for at least 1 hour or up to 2 hours.Cook prosciutto in batches in a large non-stick frying pan over medium heat until crisp, about 1 to 2 minutes per side.Transfer prosciutto to a paper towel-lined plate.Grill patties over medium heat on natural gas barbecue until completely cooked.Serve in buns with prosciutto, cheese, tomato, arugula and Basil Sour Cream. Makes 4. Basil Sour Cream1/2 cup sour cream1/4 cup chopped fresh basil1 tbsp fresh lemon juice1 tsp liquid honeyCombine all ingredients until blended. Refrigerate until serving. Makes about 2/3 cup. HERBED BURGERS1 lb (0.5 kg) lean ground beef3 tbsp (40 mL) chopped fresh parsley2 tbsp (25 mL) chopped green onion1 tsp (5 mL) basil, crumbled1/2 tsp (2 mL) oregano, crumbled1/2 tsp (2 mL) salt1/2 tsp (2 mL) freshly ground pepper1/4 tsp (1 mL) rosemary, crumbled1 clove garlic, crushed4 hamburger bunsLettuce leaves and tomato slices Combine first 9 ingredients (beef through garlic). Shape mixture into 4 patties. Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in buns with lettuce and tomato slices. Serves 4. ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email firstname.lastname@example.org or chat with us live online at ATCOBlueFlameKitchen.com.