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1
In a food processor, pulse the chopped salmon about 10 times, or until minced.
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2
Scrape the salmon into a bowl.
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3
Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper.
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4
Add the mixture to the salmon along with 1 cup of the panko.
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5
Fold the salmon mixture together with a rubber spatula.
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6
With lightly oiled hands, pat the mixture into 6 burgers.
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7
Cover with plastic wrap and refrigerate for 2 hours.
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8
Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar.
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9
Add the sugar; stir until dissolved.
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10
Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.
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11
In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds.
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12
Pat the mixture onto the salmon burgers.
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13
In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering.
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14
Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.
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15
AVOCADO AIOLI:.
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16
In a medium bowl, coarsely mash the avocados with a fork.
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17
Fold in the sour cream, basil or Italian seasoning, garlic, lemon juice, lime juice, chile and shallot.
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18
Season with salt and pepper and serve.
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19
ASSEMBLY:.
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20
Spread the Avocado Aioli on the rolls.
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21
Add the salmon burgers, top with the slaw, close the sandwiches and serve.
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22
MAKE AHEAD *The uncooked salmon burgers and the slaw can be refrigerated overnight.
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23
**The avocado aioli can be covered with plastic wrap pressed directly onto the surface and refrigerated overnight.
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24
Serve with easy-to-find light, soft chenin blanc.
