Smoky Salmon Burgers with grainy mustard

Pulse salmon chunks in a food processor until chopped but not smooth. (Mixture should be able to hold together to form a patty). Transfer to a bowl, and stir in smoked salmon and dill. Divide mixture into 4 equal pieces. Shape each into a 3-1/2 inch patty (about 3/4 inch thick).

Heat a large nonstick skillet over medium-high heat. Working in 2 batches, toast buns, cut sides down. Transfer to a platter.

Add oil to skillet. Cook patties until golden brown and almost cooked through, about 2 minutes per side.

Spread some mustard onto each bun half. Sandwich half the cress, the burgers, then remaining cress between buns.

Copyright (c) 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the June 2011 issue of Martha Stewart Living magazine. Reprinted with permission.