If you want a healthier bun, please check out my recipe here.
For the salsa:
Cut the mango, tomato and onion into small cubes.
Add chili pepper and salt. Set aside to let the flavors combine.
For the burgers:
Cut the skinless salmon fillets into chunks and add them to the container of your food processor.
Add breadcrumbs, desalted capers, mustard, black pepper and salt (just a pinch, capers should give flavor too)
Turn the food processor on and pulse. The goal is to have a roughly pureed mixture.
Form two patties by hand.
Heat a grill pan.
Grill your burgers a few minutes per side (don't overcook).NYT cooking suggests "to check for doneness, by making a small cut and peeking inside" - I cut my burger in two so I could see the doneness.
To finish:
Cut the bun in two parts. Put some lettuce on it.
Lay down the burger.
Add the mango salsa.
Garnish with a bit of honey and Dijon mustard, and put the top of the bun on top!