Salmon Burgers with Tartar Sauce and Slaw

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Burgers:

3 tins (150 grams/5 1/2 ounces each) sockeye salmon, drained

2 green onions, thinly sliced

1/4 cup minced bell pepper

2 to 3 teaspoons minced red finger chili or jalapeño pepper

1 clove garlic, finely minced

1 tablespoon finely chopped parsley

1 tablespoon finely chopped dill

2 tablespoons plain breadcrumbs

1 to 2 eggs

1/2 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons (30 milliliters) olive oil

4 hamburger buns

Tartar Sauce:

1/3 cup (80 milliliters) mayonnaise

1/4 cup finely chopped dill pickles

1 tablespoon finely chopped dill

1 tablespoon finely chopped parsley

1 tablespoon chopped capers

1/2 teaspoon Dijon mustard

1/2 lemon, zested and juiced

Kosher salt

Freshly ground black pepper

Slaw:

1 tablespoon (15 milliliters) mayonnaise

1 tablespoon (15 milliliters) sour cream

1/2 teaspoon white or cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1/4 teaspoon onion powder

2 cups finely shredded cabbage, preferably savoy

1 carrot, peeled and shredded

Kosher salt

Freshly ground black pepper