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For salmon burgers, in a food processor fitted with the metal blade, pulse the salmon until coarsely ground, scraping down the sides of the work bowl once or twice.
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(Be careful; it's easy to go from chopped to a mashed paste in seconds!)
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Transfer the salmon to a medium bowl.
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Add the ginger, garlic, green onions, cilantro, salt, lemon juice and soy sauce.
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Using a rubber spatula, mix to combine.
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Mix in the cracker meal; add the eggs.
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Stir to combine.
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Dividing the salmon mixture evenly, form into 4 1-inch-thick patties.
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Refrigerate for at least 20 minutes before cooking.
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(The patties can be prepared up to 8 hours ahead.
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Transfer to a covered container and refrigerate.
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).
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In a large, heavy skillet, preferably cast-iron, heat the oil over medium-high heat and swirl to coat the pan.
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(You can also use a grill pan.)
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Add the salmon patties and cook until golden brown on one side, about 3 minutes.
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Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer.
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Top each burger with a slice of cheese.
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Serve the salmon burgers on the toasted buns with the lettuce and Green Onion and Soy Sauce Mayonnaise.
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For the Green Onion and Soy Sauce Mayonnaise, in a small bowl mix the mayonnaise, green onion, lemon juice and soy sauce until well blended.
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Cover and refrigerate for up to 1 day.
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Source: Recipe courtesy of Diane Morgan.
