Method Chop the salmon into large chunks, roughly 2-3 inch cubes, and place about a quarter of the salmon into the food processor along with the mustard. Pulse until the mixture becomes pasty. Toss in the shallots and the balance of the salmon. Pulse until the fish is chopped and combined with the puree. No piece of salmon should be larger than a quarter of an inch however take care to avoid a mixture that is too fine. Scrape the mixture into a bowl, and fold in the bread crumbs, capers and some salt and pepper. Shape into four burger patties. Place the butter and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes each side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling for about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Mark Bittman suggests that the burgers are served on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.