Mince all the salmon, then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it. Place all the salmon in a large bowl and combine with the egg whites, mustard, bread crumbs, salt, and dill. Form 4 patties, each 3/4 inch thick. Place on a medium-hot grill and cook 4 to 5 minutes per side. (To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.) Top with Tangy Coleslaw, if desired, and serve on the brioche buns.
Actually I haven't made it yet but I want to comment about the salmon used. Of course fresh salmon is best and typically the recipes do not specify the salmon species used. I live on the Puget Sound in WA and eat salmon on a regular basis. The most tasty salmon in my opinion are sockeye and chinook. Then silver (coho) and perhaps pink salmon. I would not use chum salmon. I have never tried making a salmon burger but plan on trying the recipe using fresh sockeye which is available now (Aug and Sept.) Sockeye is my favorite.
One comment for a salmon burger recipe included "bland." That was probably due to using canned, perhaps pink, salmon.
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