Put the salmon into a food processor fitted with the metal blade. Add the smoked salmon as well, breaking it apart as you add it. Pulse the machine until the salmon is well chopped but still retains some texture. Note: use the pulse button to control the processing and break up the salmon without pureeing it.
Mix the salmon with the minced dill, olive oil, salt, and lemon juice.
Form into patties 6 patties. I use a heaping half cup measure to portion out the salmon.
Cook the burgers over medium to medium high heat until done in the center. An instant read thermometor inserted in the center of the burger should read 145F. Salmon burgers do not take very long to cook.
Serve your burgers on buns with the dill sauce and your favorite toppings, or over a salad.
Whisk together the ingredients and taste to adjust to your liking.
*salmon skin has high nutritional value, and you can leave it on if you like, but I'm not sure how well it will break up in the processor.The nutritional value is for the burgers and sauce only.