Salmon Burgers with Havarti

First, make your dill mayonnaise — whisk together the mayonnaise, Dijon, and chopped dill in a small bowl. Réfrigérer jusqu'à utilisation.

Fire up your grill to medium-high heat. If you're using charcoal like I prefer when I'm cooking outside Paris, let those coals get nice and hot.

Now for the salmon — cut your fillet into 1-inch strips, then crosswise into 1-inch cubes. Don't worry about perfection here, we want some texture. (Keep the salmon cold until you're ready to mix — it handles better that way.)

In a large bowl, gently mix the salmon cubes with panko, grated Havarti, diced onion, mustard, 2 tablespoons of your dill mayo, and a pinch more fresh dill. Season generously with salt and pepper.

Form 4 equal patties with your hands — don't overwork them, just enough to hold together. Spray both sides with cooking spray.

Grill the patties about 4 minutes per side until they're golden and just cooked through. Salmon burgers can go from perfect to overcooked quickly, so watch them closely.

Top each burger with a slice of Havarti, then place the split rolls cut-side down on the grill. Close the lid and turn off the heat if using gas.

Remove everything after about 2 minutes when the cheese is melted and the buns are nicely toasted.

Serve on the grilled pumpernickel with a generous dollop of that dill mayonnaise. Très simple, très bon.