In A Food Processor Pulse The Salmon Pieces Five To Ten Times Until Coarsely Chopped (But Not Finely Chopped). Transfer The Salmon To A Large Bowl. Add The Remaining Patty Ingredients, Including ½ Teaspoon Salt And ¼ Teaspoon Pepper, And Stir Gently To Combine. With Wet Hands, Form Four Patties Of Equal Size, Each About 1Cm Thick. Arrange The Patties On A Platter, Cover With Plastic Wrap, And Refrigerate For 1 Hour.
In A Medium Bowl Mix The Sauce Ingredients, Including ¼ Cup Oil, And Then Season With Salt And Pepper.
Prepare The Grill For Direct Cooking Over Medium Heat (180° To 230°C)
Brush The Cooking Grates Clean. Lightly Brush The Patties On Both Sides With Oil. Grill The Patties Over Direct Medium Heat, With The Lid Closed, Until Nicely Browned, 6 To 8 Minutes, Carefully Turning Once. During The Last Minute Of Grilling Time, Toast The Buns, Cut Side Down, Over Direct Heat.
Build Each Burger On A Toasted Bun With Lettuce, A Patty, Tomato Slices, And Sauce. Serve Warm.
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