• To a food processor add 1/3 of the salmon, and pulse until you have a paste like consistency.
• Scrape down and add 1/3 more of the salmon, along with the mustard, 1/2 of the red onion slices, the capers, lemon juice, salt and pepper. Pulse again until well chopped.
• Add the remaining salmon and pulse until you have a good mixture of small medium and large pieces of salmon. No piece bigger than 1/4 inch.
• Spoon the mixture into a bowl, fold the breadcrumbs into the mixture, and then divide the mixture into 4 portions.
• Form each portion into a burger sized patty, adding a deep dimple to each in the center (this will help it keep its shape as it cooks).
• Cook your salmon patties according to the directions below.
• To assemble the salmon burgers, add the spinach to the bottom half of each burger bun. Top with a hot salmon patty, the remaining onions, and tartar sauce (or mango salsa).
• Serve hot.

Stovetop Directions:

• Heat a skillet over medium-high heat, and spray with olive oil.
• Cook the burgers for 3 minutes.
• Flip and cook for an additional 2-3 minutes until cooked through.

Barbecue/Grill Directions:

• Heat the grill over medium-high heat, and spray the patties with olive oil.
• Cook the burgers for 4 minutes.
• Flip and cook for an additional 2-3 minutes until cooked through.

Air Fryer Directions:

• Preheat the air fryer to 400 degrees, and spray the salmon patties with olive oil.
• Place burgers in the air fryer and cook for 8 minutes.
• Flip and cook for 5 minutes more.