For Salmon Patties:

• 1 lb. salmon, skinless and boneless
• 1 tsp. Dijon mustard
• 1 shallot, minced
• 1/2 cup bread crumbs (Japanese Panko preferred)
• 1 egg, beaten
• 1 Tbsp. parsley, chopped 
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 Tbsp. fresh dill, chopped
• 2 tsp. capers, minced
• 1 tsp. olive oil

For Tzatziki:

• 4 oz. cucumber, English or Japanese
• 1/2 tsp. salt
• 1 clove garlic, minced
• 1/4 tsp. freshly ground black pepper
• 1/2 cup Greek yogurt
• 1 tsp. olive oil
• 1 Tbsp. lemon juice
• 1 Tbsp. fresh dill, chopped

For Salmon Burgers: 

• 4 butter lettuce leaves
• 4 burger buns

Make the Tzatziki:
Shred cucumber, combine with salt and set aside for 5 minutes.

Combine all other ingredients for Tzatziki in a separate bowl.

Squeeze water out from cucumber and add to the yogurt mixture.

Mix well and keep in refrigerator.

Make the salmon patties:
Cut salmon into small pieces and dice again into even smaller pieces.

Preheat the Indoor Electric Grill at HI for 6 minutes or until the operation light turns off. 

Place all ingredients for salmon patty in a large bowl and mix well with your hand.

Divide mixture into four 3/4-inch patties.

Place patties on the preheated grill and turn the heat down to MED. Please be careful of the heated grill.

Flip after 3 minutes or when the patty is half-way done. Cook the patties through, or another 3 minutes.

Lightly grill the cut side of burger buns, and assemble salmon burgers with butter lettuce and Tzatziki.

Serve immediately.