1.5 pounds fresh salmon, skin removed, and chopped in big pieces
Fresh dill, chopped fine
2 T Capers
1 t Dijon mustard
½ C Panko breadcrumbs (more or less)
1 egg white
1 English cucumber, sliced
Tzatziki sauce (buy - or make your own)
In a food processer, add 2 T capers, 2 T dill, 1 t Dijon mustard, a little salt and pepper, panko and the egg white. Pulse until mixed together. Add salmon. Pulse in short bursts. Don’t over process the fish. Place into a bowl. May need to add a bit more breadcrumb until it can be formed into patties (use the least amount of breadcrumb you can). Try not to over handle the mixture. Place patties on a plate and place in ‘fridge.
Add some dill to the sliced cucumbers and a dash of cider vinegar. A little salt and pepper if you want. Mix and set aside. You may need to drain it a bit.
Fire up grill or a non-stick pan. Add some olive oil. Cook until fish is done – do not overcook.
Place some tzatziki on bottom of bun. Add salmon burger followed by some cucumber and lettuce (Bibb or baby lettuce is good). Top with bun. Serve the extra cucumbers on the side and kettle cooked potato chips.