Prep Dressing + Onions: If you are making the homemade green goddess dressing and quick pickled onions - prepare those now and place in the refrigerator. 

Prep Salmon + Celery + Onions: Cut the salmon into 1 inch chunks. Separately, place some celery in a food processor and process until minced. Set aside 2 tablespoons. Repeat with onion (the celery and onion need to be finely minced so the texture of the burger is spot on and it holds together).  

Pulse Ingredients: Add salmon, minced celery, minced onion, dill, chives, parsley, dijon mustard, garlic, kosher salt, ground black pepper, lemon zest and Old Bay seasoning to a food processor. Pulse just 1-2 times or until the salmon is no longer in 1 inch chunks, but isn't pulverized. We are looking for smaller chunks (you shouldn't need to pulse more than 3 times). 

Form Patties: Pour salmon mixture out into a bowl and add 1/4 cup of the bread crumbs. Use a spoon to fold in (this will act as a binder). Form salmon mixture into 3-4 patties. Sprinkle each side with some breadcrumbs (this helps form a little crust when cooking which also helps the burger hold its form). 

Cook: Bring a large cast iron skillet to medium-high heat. Add butter, let melt and swirl to coat the pan. Add burgers to the pan and let cook 4-5 minutes per side or until the center reaches an internal temperature of 135 degrees F. You can turn down the heat, as needed, if the outside is getting too dark. 

Rest + Slaw: Remove from pan and let rest 5 minutes. In a medium bowl combine the coleslaw mix and green goddess dressing. Toss to combine. 

Build your burger: Take the bottom bun and load it up with the Green Goddess Slaw. Top with a burger and then some quick-pickled onions, sliced avocado and then arugula (or micro-greens) - if using. If you have extra green goddess dressing feel free to add a little to your top bun before placing on top. Enjoy!