Step 1

In a large bowl, combine the bread crumbs, shallot, dill, horseradish, egg, salt and pepper. Set the bowl aside. Place the cubed salmon in a food processor, and pulse until coarsely chopped. Transfer the chopped fish to a bowl, and add the bread crumb mixture. Mix it lightly just until incorporated (overmixing could result in tough sliders). Shape the mixture into eight 1/2-inch-thick patties.

Step 2

On a lightly greased grill rack, grill the burgers, covered, over medium heat (or broil 4 inches from heat) until a thermometer inserted into each patty reads 160ºF, three to four minutes on each side. Serve on rolls with spreadable cheese, lettuce and red onion.