Drain the capers and finely chop.

In a small bowl or glass measuring cup, whisk together the chopped capers, mayo, light mayo, lemon juice, and dill pickle relish.

Taste and add salt and pepper to taste.

Let the caper mayonnaise chill in the fridge while you make the burgers.

Coarsely chop the celery, onion, and fresh chives or green onion.

Then add those to food processor with the hemp hearts, Almond Flour, egg, Sriracha Sauce, lemon juice, salt and pepper.

Pulse just until the veggies are chopped and the mixture is combined.

Add the diced salmon cubes and pulse a few more times until the salmon is barely chopped and mixed with the other ingredients.

Wash your hands, and with wet hands form the salmon into 6 medium burgers.

Place them on a cookie sheet as you make each one. (We chilled them for about 20 minutes in the freezer to help the patties stay together.)

Spray the grill grates well with non-stick spray for the grill; then preheat grill to medium-high. (You can only hold your hand there for 2-3 seconds at that temperature.)

When you’re ready to grill, use a basting brush to brush both sides of the burgers with olive or grapeseed oil.

Lay burgers carefully on the grill and let them cook without moving for about 4 minutes; then lift one side to see if you have good grill marks starting to show.

If you want criss-cross grill marks, rotate the burgers and cook 2-3 minutes more on the same side.

Then turn burgers carefully with a large turner and cook 2-4 minutes on the second side, or until they feel firm to the touch and are nicely browned. (For best results, use an instant-read meat thermometer and cook until burgers reach 145F/62C.)

Serve burgers hot with caper mayonnaise or other sauce of your choice.

You can serve just the salmon burger patty on a plate or on a bun with lettuce and tomato.

These were so good that I was excited to eat the leftover salmon burgers; I reheated them in a dry frying pan and they were just as delicious the second day.