Salmon Burgers

Ingredients:
2 lb fresh, wild sockeye salmon, about one side of a whole salmon (or use coho, chinook [King] or spring salmon)
1/2 red onion, finely diced
1 tbsp Dijon mustard
1 tbsp white miso
2 tbsp capers, minced
1/2 lemon, juice and zest
1 egg
1/2 cup Panko bread crumbs
kosher salt
fresh ground pepper
To assemble:
Soft buns
romaine lettuce leaves
tartar sauce (recipe follows)
sliced provolone cheese


Directions:
Fillet a whole salmon.
Remove skin from fillet if needed, and discard.
Chop salmon flesh into an almost hamburger like consistency. Each piece should be no bigger than 1/4″ or so. Alternatively, you could do this in a food processor, but the consistency will be much different. Personally, I prefer the chopping method.
Stir in the red onion, Dijon, miso, capers and lemon juice and zest.
Beat one egg and add to salmon, stirring to combine. Now sprinkle with panko and stir again.
Season to taste with salt and pepper.
Form into patties at least 3/4″ thick. I made five patties with this recipe. Each patty should be about 1/4″ bigger around the edges than the buns you intend to use.
Lay formed patties on a layer of cling film over a baking tray and cover. Refrigerate for one hour.
Lay chilled patties on to a lightly greased baking tray and bake at 400°F for 10-15 minutes.
In the last few minutes, lay the provolone over each patty and allow to cook until bubbly.
Serve on buttered soft buns with a dollop of tartar sauce and some crisp lettuce.