Salmon Burgers With Dill Tartar Sauce

11 lb. salmon fillet, skinned, cut inS e r v e S 4

11 lb. salmon fillet, skinned, cut into 1-inch cubes, and chilled

1 small shallot, finely diced (about 2 Tbs.)

1 Tbs. capers, rinsed and chopped

1 tsp. Dijon mustard Kosher salt and freshly ground black pepper

1 cup mayonnaise

1/3 cup dill pickle relish

2 Tbs. chopped fresh dill

2 Tbs. fresh lemon juice; more as needed

2 Tbs. olive oil

1 cup lightly packed baby spinach (about 1 oz.)

1 small red onion, cut into thin rings

1 large tomato, cut into 8 thin slices

4 hamburger buns, split and toastedto 1-inch cubes, and chilled 1 small shallot, finely diced (about 2 Tbs.) 1 Tbs. capers, rinsed and chopped 1 tsp. Dijon mustard Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/3 cup dill pickle relish 2 Tbs. chopped fresh dill 2 Tbs. fresh lemon juice; more as needed 2 Tbs. olive oil 1 cup lightly packed baby spinach (about 1 oz.) 1 small red onion, cut into thin rings 1 large tomato, cut into 8 thin slices 4 hamburger buns, split and toasted

1. Put half of the salmon in a food processor and pulse until it’s coarsely chopped. Transfer to a medium bowl. chop the remaining salmon in the same manner and add to the bowl. Fold in the shallot, capers, mustard, and 3 tsp. each salt and pepper. Form into four 3-inch-thick patties, set on a large oiled plate, cover, and refrigerate until ready to cook (up to 4 hours).

2. Meanwhile, make the tartar sauce. in a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1 tsp. each salt and pepper. Taste and add more lemon juice, salt, and pepper if needed. The sauce will keep for up to 1 day in the refrigerator.

3. heat the oil in a large (12-inch), nonstick skillet over medium-high heat until it’s shimmering. add the salmon burgers (straight from the refrigerator; the cold temperature will help them hold together), reduce the heat to medium, and cook without touching until they brown at the edges, 2 to 3 minutes. Flip and cook the other sides until they, too, are browned and the burgers are just a little pink in the center (check by slicing into a thicker part of one of the burgers with a paring knife), 3 to 4 more minutes.

4. Put the spinach, onion, and 2 tomato slices on each of the buns; top with the burgers and a dollop of the tartar sauce; add the top of the bun and serve.

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