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1
Whisk together the Dijon and whole-grain mustards, honey, and dill in a small bowl and season with salt and pepper.
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2
Let the sauce sit for at least 30 minutes before serving.
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3
The sauce can be made 1 day in advance and stored, covered, in the refrigerator.
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4
Bring to room temperature before using.
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5
Cut the salmon into large pieces and then coarsely chop in a food processor.
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6
Do not overprocess.
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7
(Alternatively you can chop it by hand with a sharp knife.)
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8
Divide the salmon into 4 equal portions (about 6 ounces each).
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9
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
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10
Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
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11
Heat the oil in a saute pan or griddle (nonstick or cast iron) until it begins to shimmer.
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12
Season both sides of each burger with salt and pepper.
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13
Cook the burgers until golden brown on the bottom sides, about 3 minutes.
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14
Turn over and continue cooking until medium-well, about 3 minutes longer.
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15
Place the burgers on the bun bottoms and top with slices of cucumber and onion.
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16
Drizzle the honey mustarddill sauce over the top, cover with the burger tops, and serve immediately.
