Salmon Burgers

The process for making these salmon burgers is simple as long as you have a food processor. A portion of the salmon is finely ground, almost pureed; the machine takes care of that in about thirty seconds. Then the rest of the fish is chopped, by pulsing the machine on and off a few times. The two-step grinding process means that those flavorings that you want finely minced, like garlic or ginger, can go in with the first batch of salmon; those that should be left coarse, like onion or fresh herbs, can go in with the second batch. The only other trick is to avoid overcooking; this burger, which can be sautéed, broiled, or grilled, is best when the center remains pink (or is it orange?)—two or three minutes per side does the trick.