Pulse the salmon, capers and garlic in the food processor 8-10 times, or until it’s roughly chopped. Stir in salt, pepper, onion powder, panko, mayo and Dijon.
Form the mixture into 4 patties. Refrigerate 10-20 minutes to allow them to firm up.
Cook the burgers in a splash of oil until they are cooked through and browned on both sides.
Heat the Fire Up Jelly in the microwave, stirring occasionally, until it is liquid-y. Brush or pour over the burgers just after you flip them the first time. Allow a little jelly to spill over the edges and caramelize on the bottom.
Serve on buns with your favorite burger toppings. Use additional jelly on the bun if desired.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/strawberry-habanero-glazed-salmon-burgers/