Pulse the salmon, egg, capers, dill, and salt in a food processor until just combined. You should still see small pieces of salmon. Don't over-process or you'll lose the texture.

Shape into 4 patties on a foil or parchment lined sheet pan. The mixture can sticky, so wet hands make this much easier.

Chill for at least 1 hour. This is what keeps the patties together in the pan. Chilling allows the proteins to firm up so they don't fall apart during cooking. Even 30 minutes helps if you're short on time.

Heat oil in a skillet over medium-high heat. Cook for 3 minutes per side until golden brown and slightly crispy. The internal temperature should reach 145°F. Use a wide spatula and be deliberate when flipping, since salmon burgers are more delicate than beef.

Make the lemon yogurt sauce by combining the yogurt, lemon juice, dijon mustard and salt in a small bowl.

Place patties on a bun and top with lemon yogurt sauce, avocado, lettuce, and tomato, or any other desired toppings.