Drain the capers and finely chop.: The aroma of the chopped capers is immediately sharp and briny, and you will notice a bright saline scent that promises contrast in the finished sauce, I like to press them between paper towels before chopping to remove excess brine, if you skip this, the sauce can become watery so make sure to drain well.
In a small bowl or glass measuring cup, whisk together the chopped capers, mayo, light mayo, lemon juice, and dill pickle relish.: As you whisk, the mixture will smooth out and take on a pale, glossy sheen, the citrus vapors from the lemon juice lift the aroma, and the mayonnaise thickens the texture to a spreadable consistency, whisking vigorously helps the ingredients marry, and if the sauce looks separated, whisk more slowly while bringing it to room temperature to help it emulsify.
Taste and add salt and pepper to taste.: When you taste the sauce you will detect the balance of fat and acid, adjust with salt and freshly ground pepper in small increments, remember the capers and relish bring sodium so go light at first, the common error is oversalting before tasting everything together.
Let the caper mayonnaise chill in the fridge while you make the burgers.: Chilling calms the flavors and lets them meld, the colder temperature firms the emulsion so it spreads cleanly on a burger, I usually let it rest for at least 20 minutes, if you skip chilling the sauce may seem loose and the flavors less integrated.
Coarsely chop the celery, onion, and fresh chives or green onion.: The vegetables add texture and a fresh, vegetal aroma, chopping them coarsely preserves small, satisfying bits in the patty, you should hear a crisp snap as you chop if they are fresh, overmincing can lead to a mushy patty so maintain a bite.
Then add those to food processor with the hemp hearts, Almond Flour, egg, Sriracha Sauce, lemon juice, salt and pepper.: As you pulse these, the room will fill with herbaceous and nutty aromas, and the hemp hearts and almond flour begin to create body for the mixture, this binding step matters because it determines patty cohesion, avoid overprocessing which can turn the mixture into a paste rather than a textured base.
Pulse just until the veggies are chopped and the mixture is combined.: You want a mix where small pieces remain visible, the slight granular texture from the hemp hearts helps the patties hold moisture, stop pulsing once elements are mixed to avoid losing structure, a common mistake is pulsing too long and ending up with an overly smooth mixture that does not bind well.
Add the diced salmon cubes and pulse a few more times until the salmon is barely chopped and mixed with the other ingredients.: When you pulse the salmon , watch for the color to change from translucent to opaque and the mixture to take on a uniform pink that still shows flecks of herbs and veg, this means the fish is incorporated but not overworked, overpulsing can make the patties dense and pasty.
Wash your hands, and with wet hands form the salmon into 6 medium burgers.: Wet hands prevent sticking and produce smooth edges, press gently so the patties maintain a loose interior that will cook tender, if you press too hard you compress the texture and end with a tighter, drier patty.
Place them on a cookie sheet as you make each one. (We chilled them for about 20 minutes in the freezer to help the patties stay together.): Lining them up keeps your workspace organized and gives the patties a staging area, chilling on the sheet helps them set, I often cover the sheet with parchment for easy transfer, skipping the rest before grilling can lead to falling apart on the grates.
Spray the grill grates well with non-stick spray for the grill; then preheat grill to medium-high. (You can only hold your hand there for 2-3 seconds at that temperature.): A brief chill firms the surface and makes flipping simple, you will see the patties hold their shape better and develop a slight crust when grilled, do not freeze solid because that will affect cooking time and texture.
When you’re ready to grill, use a basting brush to brush both sides of the burgers with olive or grapeseed oil.: The scent of heating oil and the metallic hum of the grill signal readiness, preheating ensures the patties sizzle on contact, which helps create those desirable crusty marks, if the grates are not oiled you risk sticking and tearing when you flip.
Lay burgers carefully on the grill and let them cook without moving for about 4 minutes; then lift one side to see if you have good grill marks starting to show.: Brushing oil helps prevent sticking and encourages even browning, the oil will shimmer slightly when hot and promote a satisfying crust, do not over oil or you will cause flare ups and a greasy surface.
If you want criss-cross grill marks, rotate the burgers and cook 2-3 minutes more on the same side.: You should hear a steady sizzle and see the color shift at the edge, the visual cue of grill marks tells you the exterior is seared, avoid lifting too early or you will tear the surface and lose the crust.
Then turn burgers carefully with a large turner and cook 2-4 minutes on the second side, or until they feel firm to the touch and are nicely browned. (For best results, use an instant-read meat thermometer and cook until burgers reach 145 F/62 C.): Rotating gives you attractive crosshatch marks and allows more even browning, you will notice a deepening mahogany color, rotate gently to avoid disturbing the sear, doing this too often prevents a continuous sear from forming.
Serve burgers hot with caper mayonnaise or other sauce of your choice.: The second side cooks faster and you will hear a softer sizzle as the internal juices redistribute, press lightly to gauge firmness, for reliability use an instant read thermometer and pull at 145 F 62 C, common pitfalls include overcooking which dries the salmon .
You can serve just the salmon burger patty on a plate or on a bun with lettuce and tomato.: The steam rising from the patty carries savory and citrus scents, dollop the chilled caper mayonnaise so it contrasts in temperature and texture, serving immediately preserves the contrast between warm patty and cool sauce, letting them sit too long will soften the exterior.
These were so good that I was excited to eat the leftover salmon burgers; I reheated them in a dry frying pan and they were just as delicious the second day.: Presentation changes the experience, on a bun the burger becomes more casual and portable while plated with sides it reads as a composed meal, consider the contrast of crunchy greens to echo the grilled texture.
These were so good that I was excited to eat the leftover salmon burgers I reheated them in a dry frying pan and they were just as delicious the second day: Reheating gently in a dry skillet restores a crisp edge and warms the patty evenly, you will smell a toasty aroma as the surface refreshes, avoid microwaving which often makes the texture rubbery.
