First, make the tzatziki sauce so it can chill in the fridge. Start by peeling ½ large English cucumber. Cut in half lengthwise, then scoop out the seeds with a spoon. Cut each half into strips and then into a fine dice. You want the cucumbers to be small, bite-sized pieces.

Mix together the yogurt, olive oil, garlic powder, salt, and pepper. Stir to combine and gently fold in the diced cucumber. Add additional oil and salt and pepper, to taste. Cover and refrigerate until serving.

Remove the crusts from the bread and rip it into pieces. Add the bread to a food processor/Ninja and process until you have fine breadcrumbs.

In a large bowl, flake the salmon apart with a fork. Add slightly scrambled eggs and mix well. Fold in the scallions (save some for serving!), celery, parsley, pepper and bread crumbs and mix well.

Form the salmon mixture into 12 patties. Tip: Keep a bowl of warm water by your side while forming the patties. If the mixture becomes sticky, simply wet your fingertips and roll the mixture into balls before forming them into patties.

In a large non-stick skillet (I like my cast iron for this), heat 1 ½ tsp of olive oil over medium heat. You will cook the patties in batches! I can usually cook 5 patties at a time in my large skillet. Cook for 5 minutes on one side, flip, and cook for an additional 5 minutes.

Transfer the cooked patties to a baking rack (this prevents them from getting soggy on the bottom) while you continue cooking.

Serve the salmon burgers on a salad/bun/lettuce wrap and top with tzatziki sauce and reserved scallions.

Enjoy!