Combine the 2% Greek yogurt, fresh squeezed lemon juice, extra virgin olive oil, capers, one clove of garlic, kosher salt and cracked black pepper. Mix well in a mini food processor. Then, add the fresh dill and gently pulse the food processor until it is well combined. Cover and refrigerate until ready to use.

Remove the skin and any pin bones from the salmon. Cube the salmon and add it to a food processor. Gently pulse the salmon a few times until the salmon is lightly chopped. You should have pieces about the size of a dime and smaller. Be careful not to over process the meat. Remove the salmon from the food processor and add it to a mixing bowl. Add the finely diced sweet onion, panko breadcrumbs, Dijon mustard, kosher salt and a few turns of cracked black pepper. Mix until well combined and form the patties. Cover and refrigerate for a minimum of 30-40 minutes. ** Once the patties are formed, you have the option to press the patties in a coating of panko breadcrumbs for extra texture on the outside of the burgers. I would skip this step if grilling. **

Spray a non-stick skillet with avocado oil spray and place it over medium high heat. Cook the burgers for 4-5 minutes per side. This will give you a medium burger. Cooking time will vary based on the thickness of your burger patties and preferred level of doneness. Once cooked to your liking, add a dollop of homemade yogurt tarter sauce, a piece of fresh dill, and a lemon wedge on the side. Serve hot and enjoy.