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Place half of salmon in a food processor and pulse until finely chopped, about 10 short pulses. Transfer to a large bowl and repeat with remaining salmon. Alternatively, chop salmon by hand and transfer to a large bowl. Finely mince half of the onion and add to salmon. Thinly slice remaining half onion and set aside. 2 Add half of the dill, 1 1/2 teaspoons of the honey, and half of the horseradish to the salmon. Season lightly with salt and pepper and knead with hands until homogenous. Form into 4 patties about 4 inches across and 1/3-inch thick. Season exteriors with salt and pepper and set aside. 3 Combine mayonnaise, dijon mustard, remaining honey, and remaining dill in a small bowl and stir until homogenous 4 Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the patties and cook until browned, about 2 minutes. Flip and cook until the burgers are just barely cooked through and still slightly rare in the center, about 2 minutes longer. Transfer to a paper towel-lined tray and allow to rest for 2 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal