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1
Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard.
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2
Turn the machine on, and let it run -- stopping to scrape down the sides if necessary until the mixture becomes pasty.
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3
Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree.
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4
No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
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5
Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper.
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6
Shape into four burgers.
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7
(You can cover and refrigerate the burgers for a few hours at this point.)
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8
Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high.
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9
When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.
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10
Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two.
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11
To check for doneness, make a small cut and peek inside.
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12
Be careful not to overcook.
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13
Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
