Spiked with dill and Old Bay, these salmon burgers are meaty, rich and moist. Serve them on whole-grain sourdough buns, with homemade mayonnaise and cucumber fennel quick pickles.
Place about four ounces of the salmon meat into the food processor with the mustard, and process until they form a smooth paste.
Break up the remaining salmon meat into a large mixing bowl. Drop in the minced shallot, dill, Old Bay, sea salt and breadcrumbs. Using a rubber spatula, scoop the salmon paste from the food processor into the mixing bowl. Then, knead all the ingredients together by hand.
Form the ingredients in the bowl into patties, set them on waxed paper inside an airtight container (like this). Refrigerate the patties at least two hours and up to 12 hours.
Preheat the grill, and grill the patties 3 to 5 minutes on each side or until cooked through.
Serve on buns slathered with avocado oil mayonnaise, with fennel and cucumber quick pickles, thinly sliced red onion and swiss chard.