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1
Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses.
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2
Add about a third of the salmon and pulse 5 times until most of the large pieces are slightly chopped.
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3
Add another third of the salmon, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks.
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4
(Dont overprocessyoull end up with tough, dry burgers.)
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5
Transfer the mixture to a large bowl and stir in the panko until thoroughly combined.
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6
Divide evenly into 8 (3-inch) patties about 1/2 inch thick (theyll be about 1/3 to 1/2 cup each).
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7
Heat an outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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8
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
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9
Using a flat spatula, transfer the salmon patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 minutes.
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10
Using a clean spatula, flip the burgers, close the grill, and cook until the patties are just cooked, about 4 minutes more.
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11
Top with ; Soy Remoulade; Roasted Garlic Aioli; Jalapeno Tartar Sauce; or Tzatziki.
