Using a very sharp chef’s knife or cleaver, slice or chop the salmon into fine dice. The fish needs to be sliced just finely enough to compress into when handled. Do not use the processor, as you’ll have an impossible-to-manage mush.

Place the fish in a bowl. If it’s a warm day, or your kitchen is warm, refrigerate while you turn to the shallot.

Melt the butter in a medium skillet. Cook shallots over medium low heat, until translucent but not browned, 3-4 minutes at most. Add to salmon. Add crème fraîche, chives, parsley, salt, and pepper. Fold mixture together with a spatula.

If you are planning to cook burgers within half an hour, line a heavy baking tray with aluminum foil, brush foil with a little peanut or canola oil.

Shape salmon into burgers. They will be fragile, and won’t behave like burgers made from animal protein. That’s okay, just handle them gentle. Set them on the tray, cover with another piece of foil, and chill 30 minutes before cooking.

If you are planning to cook burgers later in the day, lay them on a tray to chill. When you are ready to cook, line a tray with foil, brush with oil, and proceed.

To cook, uncover burgers and set in oven about three inches below broiler element. Cook for three minutes, then lower the oven shelf to the next slot. Cook salmon an additional 2-4 minutes (broilers vary), removing when fish is cooked through to your liking.

Serve with sauce, if desired, salad, flatbread, couscous, or bulgur.