In a food processor, pulse 2 cut-up green onions and ¼ cup fresh dill until finely chopped. Add 1¼ lbs skinless salmon fillets, cut into chunks, ½ tsp salt, and ¼ tsp pepper. Pulse until salmon is finely chopped, stopping and scraping bowl occasionally. Divide mixture into 4 mounds; shape each into a ½-inch-thick patty. Freeze patties 10 min. Brush on both sides with 1 tbsp olive oil and grill on me- dium-high 2–4 min. per side, until desired doneness. Divide salmon burgers among 4 toasted brioche buns and top each with 2 tbsp prepared slaw.
