1. In the bowl of a big-sized food processor, put about a quarter of the salmon. Toss in the mustard. Process the ingredients until you get a pasty mixture. Move this mixture into a mixing basin.
2. Pulse the remaining salmon a couple of times inside the food processor; do this until the salmon is finely chopped into ¼-inch bits (make sure not to over-process this second salmon batch; the results should neither be too fine nor pasty, they should still possess a bit of texture.) Into the same bowl, you put the first batch, transfer this mixture from the food processor.
3. Add in the green onions, parsley, and seasonings (sumac, black pepper, coriander, paprika) at this stage. Using kosher salt, season the mixture to taste. In a large mixing bowl, blend all of the ingredients until they are completely incorporated. Refrigerate for ½ an hour, making sure to keep it covered.
4. Prepare the toppings while the salmon chills. You can also take advantage of this period to make the Greek Tzatziki Sauce, follow your preferred recipe for the best results.
5. To serve, prepare the sliced tomatoes, arugula, and other toppings as well as the buns.
6. Remove the salmon mixture from the fridge when ready. Divide the mixture into four equal pieces. Make 1-inch thick patties out of the mixture.
7. On a plate, spread bread crumbs. Place each burger patty on the plate containing the breadcrumbs, coat the patties on one side, then turn them over and cover the other side. Place the breaded fish patties on a parchment-lined sheet pan.
8. It’s now time to cook the salmon patties. Pour  3 tablespoons of extra virgin olive oil in a pan, then get it heated up to a shimmering consistency; do this over medium-high heat but ensure that the oil doesn’t smoke.
9. Carefully lower each patty into the pan and cook them for about 2 to 4 minutes. Flip the patties once, then keep cooking them until they become lightly browned on the two sides and medium-rare within. Adjust the heat source as necessary during cooking to ensure that the patties keep sizzling and cooking properly, but make sure not to burn the bread crumbs. For medium-rare salmon patties, the minimum internal temperature should be 115 to 120°F; confirm this using an instant-read thermometer.
10. Place the cooked salmon patties on paper towels to absorb any excess oil, then season with some Kosher salt if desired. Top the patties with a squeeze of fresh lemon juice for some zesty goodness.
11. Assemble in buns that have been prepped ahead of time. This is also the time to add Tzatziki sauce so spread them over the buns. Layer the arugula, tomato, and onion pieces on top of the salmon, then enjoy your meal.

This recipe for salmon burgers is delicious and satisfying, and is a good option to try if you want a burger but don’t want to eat meat. It’s also a quick-cooking recipe; the entire cooking duration is 19 minutes, including a prep time of 15 minutes and an active cook time of 4 minutes.

If you want more recipe ideas for salmon burgers, then you need to check out this video recipe for some great inspiration.