Cut the salmon into smaller pieces and place them in a food processor with the egg, capers, dill, and salt. Pulse until just combined, leaving small pieces of salmon for a better texture. Avoid processing until completely smooth.

2. Shape the Patties

Divide the mixture into four portions and gently shape each into a patty. Place them on a parchment-lined tray. The mixture may feel sticky, so lightly wet your hands to make shaping easier. Avoid packing the patties too tightly.

3. Chill the Patties

Refrigerate the patties for at least 1 hour to help them firm up and hold together during cooking. If you’re short on time, even 30 minutes can help.

4. Cook the Salmon Burgers

Heat the oil in a skillet over medium-high heat. Carefully add the patties and cook for about 3 minutes per side, or until golden brown and cooked through.

Use a wide spatula when flipping, as salmon patties are more delicate than beef burgers. Check the center with a food thermometer and cook until it reaches 145°F.

5. Make the Lemon Yogurt Sauce

While the patties chill or cook, combine the Greek yogurt, lemon juice, Dijon mustard, and salt in a small bowl. Stir until smooth. Taste and adjust the lemon or seasoning as desired.

6. Assemble the Burgers

Place each salmon patty on a burger bun. Add a generous spoonful of lemon yogurt sauce, then top with lettuce, tomato, avocado, onion, or your favorite burger toppings. Serve while warm.