Charcoal-Grilled Salmon Burgers

Following illustrations 1 and 2 below, remove pinbones from salmon and separate flesh from skin, discarding skin. Chop salmon into 1/4-inch pieces. Using a rocking motion with knife, continue to chop salmon until it is coarsely ground into pieces roughly 1/8 inch each.

Place salmon in bowl and mix with parsley, mayonnaise, onion, lemon juice, salt, and pepper to taste. Divide mixture into 4 equal portions (about 5 ounces each) and use your hands to press each into compact patty about 1 inch thick. Place the patties on parchment-lined -baking sheet and refrigerate for at least 15 minutes.

Meanwhile, light large chimney starter filled with hardwood charcoal (6 quarts), and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when the coals are medium-hot.

Lightly dip small wad of paper towels in vegetable oil; holding wad with long-handled tongs, wipe cooking grate (see illustration below). Grill burgers until well browned on one side, 3 to 4 minutes. Flip burgers with greased metal spatula. Continue grilling, uncovered, until other side is well browned and burgers are barely translucent at center, about 3 minutes. Serve immediately.