1 cup mayo
3 tablespoons dill pickle relish
2 tablespoons capers, chopped
3 tablespoons finely chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Salt and pepper
1 lb. Salmon fillet, chopped into 2-inch cubes
2 teaspoons Old Bay Seasoning, 2/3 palmful
A handful of cracker crumbs or fine bread crumbs
Baby spinach, sliced tomato and red onions
4 crusty burger rolls, split and toasted
Mix together mayo with pickles, capers, dill, lemon juice, hot sauce, Worcestershire, salt and pepper. Refrigerate.
Add salmon to food processor with 1/4 cup of the tartar sauce and pulse to finely chop and combine. Place salmon mix in bowl and mix in cracker crumbs and Old Bay. Form 4 burgers.
Heat 2 tablespoons olive oil or a thin layer in a large skillet over medium-high heat, add burgers and cook 6-8 minutes, turning occasionally, for barely pink centers and 2 minutes more for fully cooked fish. Serve on buns with lettuce, tomato and onions and glue tops in place with a slather of homemade tartar sauce.