Place the chopped salmon in a food processor and pulse a few times until crumbly (not completely pureed).
Combine with the breadcrumbs, mustard, chives, salt and pepper and stir until all the ingredients have been thoroughly incorporated.
Form 4 burgers (approx. 2 cm thick) and coat the top and bottom of each burger in breadcrumbs. Set aside.
To make the slaw spiralize or coarsely grate the cucumber and radishes. Combine with 1.5 teaspoon of lemon juice and oil each, chopped dill, season to taste and stir. Set aside.
In a large non-stick pan heat up 2 tablespoons of oil and fry the burgers over a low/medium heat for 3-4 minutes on each side until golden and crispy.
Serve in your favourite burger bun topped with a generous helping of the slaw. I also combined 3 tablespoons of low fat mayo and yogurt each and added a dollop of that to each burger, but this is optional.
Do not overprocess the salmon. It should be crumbly rather than smooth. If it's pureed until smooth it may become oily.
Make ahead: You can prepare the burgers (without frying them) for up to 4 hours in advance. I don't recommend preparing them too far in advance in order for the chives to retain their freshness. Keep refrigerated.
Shallow fry the burgers over a low/medium heat for about 3-4 minutes on each side until golden and crispy. It is important not to overcook the burgers as they might end up being a little dry.
Make the slaw just before frying the burgers so it doesn't become soggy. I prefer spiralising the ingredients as this creates more volume but you can coarsely grate the cucumber and radishes if you like. See more serving suggestions in post.
Best served immediately.
You can freeze uncooked burgers but only if you used fresh, not previously frozen, salmon. Place the burgers in a plastic container and separate each with a piece of parchment paper so they don't stick to one another. Freeze for up to 3 months. Defrost the burgers before frying.