Make the burger sauce by combining chopped herbs (green onion, parsley, and dill), mustard, mayo, chopped capers, chopped pickles, a pinch of salt, a pinch of pepper, and a pinch of sugar.
To a food processor, add the chopped salmon, egg, breadcrumbs, salt, pepper, lemon juice, lemon zest, dill, and parsley.
Using the chop or pulse function, chop the mixture until you have a slightly chunky consistency.
Shape 2 patties with your hands.
To a pan, over medium heat, add 1 tbsp of oil. When the oil is hot, add the salmon patties.
Cook the salmon patties until fully cooked. Mine took about 5 minutes on each side. The FDA recommends cooking salmon until it reaches an internal temperature of 145°F (63°C).
(optional) Add mozzarella slices to melt on top.
Toast the buns (optional) in a pan for a couple of minutes.
Assemble (toasted bun, salmon patty, sauce, tomato, lettuce).