1 lb. salmon fillets (skinless, de-boned) cut into 1-inch pieces
1 egg, lightly beaten
¼ cup panko bread crumbs
2 tbsp. fresh lemon rind
1 tbsp. Dijon mustard
2 tbsp. fresh tarragon, minced
1 shallot, minced
1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 small red onion
4 hamburger buns
Preheat outdoor grill, ensuring cooking grates are hot.
To a food processor, add 1 tbsp. mustard, ¼ lb. salmon and lemon rind. Process until smooth. Place salmon puree in a large mixing bowl, set aside. Add remaining salmon to food processor and pulse several times until a coarsely chopped consistency is reached.
Add chopped salmon, shallots, tarragon, egg, breadcrumbs, salt and pepper to the mixing bowl. Gently fold all ingredients together.
Divide mixture into four equal parts and form into ½ inch burger patties. Chill completely before grilling (will help patties bind together).