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Cut the salmon into chunks and put ¼ of it in the food processor with the mustard. Pulse until the salmon forms a smooth paste. It is this paste-like texture that will help the burgers hold together. Add the remaining salmon and ingredients and pulse to break the salmon up into small chunks, but not so long that it becomes smooth.
Shape the salmon into four burgers. The burgers can be fried in a skillet with a little oil or grilled. In both cases, cook for 3-5 minutes until the burger is firm and easy to flip. Continue cooking the second side for another 3-5 minutes. Serve with wedges of lemon.