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Lynn's Fresh Salmon With Dill Tarter

10 oz skinless salmon fillet cut into 1" pieces
3 tbl purchased tartar sauce plus
1/2 cup purchased tartar sauce
2 tbl chopped fresh dill
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1 tsp grated lemon peel
2 x sesame-seed rolls split
    Red onion slices
4 x Bibb lettuce leaves

 Method :
Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce.
Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.
This recipe yields 2 servings;
can be doubled.
Comments: These burgers are easier to handle if they are chilled for one hour before grilling.