Photo by bucklava

Ingredients
2 pounds fresh salmon,skin removed
2 egg whites
1 tablespoon Dijon mustard
1/2 cup fresh bread crumbs (1 slice white bread,ground in a food processor)
1/2 teaspoon kosher salt
2 tablespoons fresh dill,chopped
2 tablespoons olive oil (if cooking on a stove top)
4 brioche buns, toasted

For coleslaw
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot,shredded coarse
1 small red onion,sliced thin

Directions
Mince all the salmon,then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.Place all the salmon in a large bowl and combine with the egg whites,mustard,bread crumbs,salt,and dill.Form 4 patties using BurgerMate.Place on a medium-hot grill and cook 4 to 5 minutes per side.(To cook on a stove top, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.) Top with Coleslaw, if desired, and serve on the brioche buns.

Make coleslaw
In a large bowl whisk together mayonnaise,vinegar,sugar,and mustard.Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.Coleslaw may be made 4 hours ahead and chilled,covered.