Rachael Ray's Non-profit Organization Yum-o!

INGREDIENTS:

• 1 cup mayonnaise or vegan mayonnaise
• 3 tablespoons finely chopped gherkins or cornichons
• 2 tablespoons capers, chopped
• 3 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• Salt and pepper
• 4 skinless salmon fillets (6 ounces each), chopped into 2-inch cubes
• 2 teaspoons Old Bay Seasoning (2/3 palmful)
• A handful of cracker crumbs or fine bread crumbs
• Olive oil
• Sliced lettuce, tomato and red onions
• 4 crusty burger rolls, split

DIRECTIONS:

1. Mix together the mayo or vegan mayo with pickles, capers, dill, lemon juice, hot sauce, Worcestershire sauce, salt and pepper.
2. Add the salmon to a food processor with 1/4 cup of the tartar sauce and pulse to finely chop and combine. Place the salmon mix in bowl and mix in cracker crumbs and Old Bay. Form four burgers.
3. Heat 2 tablespoons olive oil, a thin layer, in a large skillet over medium-high heat. Add the burgers and cook for 6-8 minutes, turning occasionally, for barely pink centers and 2 minutes more for fully cooked fish. Serve on buns with lettuce, tomato and onions and glue the tops in place with a slather of homemade tartar sauce.