1. Clean the grill grates and rub with a little olive oil. Preheat to 350-400°F.

2. Add ½ cup breadcrumbs to a dinner plate and set aside.

3. In a medium bowl, whisk the eggs. Add the Dijon mustard, coconut aminos, green onions, and remaining breadcrumbs, and mix until well combined. Add the drained salmon and seasonings. Use a fork to break apart the salmon and thoroughly mix the ingredients together, pressing as you go to ensure no lumps. Divide the salmon mixture (in the mixing bowl) into 4 even mounds.

4. Because the salmon mixture will be wet and doesn’t hold its shape easily until cooked, form the patties next to the grill. Set up your station with the bowl of salmon, the dinner plate with breadcrumbs, and a hand towel for wiping your hands. Pick up one mound at a time, pat into 4-inch wide, ¾-inch thick patties, gently set on the plate to coat both sides with breadcrumbs, carefully reshaping as necessary, then place on the hot grill. Repeat until all patties are on the grill. Cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn carefully and cook until the other side is browned, and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a serving plate.

5. Serve on toasted burger buns, topped with tartar sauce and/or mayonnaise along with organic arugula or leafy greens.