Salmon Burgers with Greek Yogurt Dill Sauce and Homemade Hamburger Buns | #FishFridayFoodies Recipe by

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Ingredients

2 eggs
14 ounces of oil packed canned salmon, drained and flaked, oil reserved
84 grams saltine cracker crumbs (about 1 cup)
52 grams (about 1/2 cup) chopped celery
30 grams (about 1/4 cup) chopped red onion
1 tablespoon Korean gochujang sauce (you can substitute Sriracha if you can't find the gochujang)
4 to 6 twists of freshly ground black pepper
Reserved oil or melted butter
3 tablespoons olive oil