Step 1

Place the salmon in the freezer for 20 minutes — not so long that it freezes, but just enough that it's firm. Finely chop the salmon by hand (You don’t want salmon purée or paté, which results in a dense burger; 1/8- to 1/4-inch pieces are ideal.)

Step 2

Lightly beat the egg in a large bowl. Stir in the salmon, red pepper, mint, cilantro, scallions, lime juice, salt, and panko. Mix thoroughly.

Step 3

To form the patties, first divide the mixture into four even piles. With slightly damp hands, and working with one pile at a time, gently form the mixture in a ball, then flatten the ball into a 1-inch-thick disk. Don’t mash or overly compact the patties, but work them enough that the burgers really hold their shape.

Step 4

Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook about 4 minutes per side (for a pink center).

Step 5

While the patties cook, make the lime mayonnaise: Combine the mayonnaise, lime juice and zest.

Step 6

Serve the burgers on the English muffins, topped with the lime mayonnaise.