Deselect All. Patties: 2 pounds boneless, skinless salmon. 1/4 cup loosely packed and finely chopped fresh cilantro. 1/4 cup loosely packed and finely chopped fresh dill

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.

Burger Filling: 1 3/4 pounds 80/20 ground chuck. 1 1/2 yellow onions, chopped into 1/4-inch pieces. 2 teaspoons freshly ground black pepper. 1 medium head green cabbage, chopped …

Preheat the oven to 400 degrees F. Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside. Working in batches if necessary, add the bacon to a large …

Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven. Using your hands, break the meat into small pieces and combine evenly but loosely on a …

For the burger: To a bowl, add the ground beef, salt, pepper and hot sauce and mix to combine. Shape into two 10-ounce burger patties.