Salmon Burger with Dill Yogurt Sauce

Method

1. Pat the cold salmon fillet dry with paper towels, then cut it into small 1/4 inch cubes with a sharp knife; keeping it cold helps it hold together better.
2. In a large bowl, gently mix the chopped salmon, panko, egg, 1 tablespoon of the Dijon mustard, half of the chopped dill, salt, and pepper until just combined; do not overmix or the texture will turn pasty.
3. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, then chill in the refrigerator for 10 minutes so they firm up and hold together on the grill.
4. In a small bowl, stir together the Greek yogurt, remaining dill, lemon juice, minced garlic, and the remaining 1 tablespoon of Dijon mustard to make the sauce; refrigerate until ready to serve.
5. Preheat a grill or nonstick grill pan to medium heat, about 375F, and brush the grates or pan lightly with the olive oil.
6. Carefully place the chilled patties on the grill using a wide spatula and cook for 4 to 5 minutes on the first side without moving them, until a good crust forms and they release easily.
7. Flip gently once and cook for another 3 to 4 minutes, until the internal temperature reaches 145F on a meat thermometer and the center is opaque and flakes easily with a fork.
8. Toast the buns cut-side down on the grill for 1 minute until lightly golden.
9. Spread the dill yogurt sauce generously on both the bottom and top buns, then layer shredded lettuce and cucumber slices on the bottom.
10. Place the grilled salmon patty on top of the vegetables and close with the sauced bun lid.