Dill-and-Caper Salmon Burgers

Preparation

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   Dill-and-Caper Salmon Burgers
2. 2
   Place the salmon in a medium bowl and pick through
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   to remove any large bones or large bits of skin. Add
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   the egg whites, green onions, dill, capers, lemon zest,
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   mustard, and salt. Mash with a fork until the mixture
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   holds together.
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   Heat the oil in a large nonstick skillet over medium
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   heat. With damp hands, form the salmon mixture into 2
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   thick patties, each about 3 inches wide and 1 inch thick;
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    or spoon the mixture into a ⅔-cup measure and drop it
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    into the skillet, then repeat with the remaining mixture
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    and press down with a spatula until the patties are a
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    little wider.
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    Cook the patties, flipping them once with a wide
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    spatula, until well browned and cooked through, about
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    5 minutes per side. (If a patty cracks when you flip it,
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    just press the pieces back gently with the spatula; it will
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    be fine as it cooks.)
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    Cucumber-Dill Salad
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    Combine the vinegar, water, salt, and pepper in a medium bowl. Add the cucumber and dill and toss well to coat. Serve at once or cover and refrigerate for up to 1 week.
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    Divide the greens between 2 plates. Top each plate
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    with a burger and serve with a lemon wedge and
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    Cucumber-Dill Salad.

Tip: tap a step to mark it done.