Grilled Fresh Salmon Burgers with Caper Mayonnaise

Directions

1. 1
   Drain the capers and finely chop. In a small bowl or glass measuring cup, whisk together the chopped capers, mayo, light mayo, lemon juice, and dill pickle relish. Taste and add salt and pepper to taste.
2. 2
   Let the caper mayonnaise chill in the fridge while you make the burgers.Coarsely chop the celery, onion, and fresh chives; then add to food processor with the whole wheat breadcrumbs, almond meal, egg, Sriracha sauce, lemon juice, salt and pepper.Pulse just until the veggies are chopped and the mixture is combined.
3. 3
   Add the diced salmon cubes and pulse a few more times until the salmon is barely chopped and mixed with the other ingredients.Wash your hands, and with wet hands form the salmon into 4 large or 6 medium burgers.
4. 4
   Place them on a cookie sheet as you make each one. (We chilled them for about 20 minutes in the freezer, but I'm not sure they need it.)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 minutes at that temperature.) When you're ready to grill, use a basting brush to brush both sides of the burgers with olive or grapeseed oil.
5. 5
   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. If you want criss-cross grill marks, rotate the burgers and cook 2-3 minutes more on the same side. 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.
6. 6
   Serve burgers hot with caper mayonnaise. You can serve just the salmon burger patty on a plate or on a bun with lettuce and tomato.