Ingredients:

Directions:

Drain and transfer the salmon to a large bowl. Flake the salmon with a fork. Remove and discard the crusts of the white bread and finely mince the remaining bread with a large knife or process it for a few seconds in a food processor fitted with a chopping blade. Add minced bread, egg, dill, lemon juice, onion, garlic, salt, and pepper to the salmon and mix it thoroughly so there are no large lumps of salmon remaining. Heat 1 tablespoon of oil in a nonstick pan over medium-high heat. While the pan is heating up, make six uniform patties of salmon mixture using BurgerMate.  Fry three patties at a time--turning once--for approximately three minutes per side. Drizzle a little lemon juice on the patties just as they finish cooking.  While the first set of patties is cooking, split the hamburger buns and place them all on a large baking sheet, split side up. Toast them in the oven at 275°F. for two to three minutes. When the first set of patties is cooked, place them on a plate lined with paper towels to drain away the excess oil. Put the remaining three patties in the pan. Add the second tablespoon of oil and cook as before. Serve warm patties on toasted buns and garnish, if desired, with lemon juice, slices of peeled cucumber, lettuce, sliced tomato, ketchup, and mayonnaise.