Asian style salmon burgers

• 1 lb boneless, skinless salmon, cut into 1-inch pieces
• 3 Tbsp fresh parsley or cilantro leaves 
• 4 green onions chopped
• 4 tablespoons hoisin sauce
• 2 Tbsp avocado
• 2 tsp minced peeled fresh ginger (about a 1-inch piece)
• 1 garlic clove, minced
• 3/4 tsp CWG Pink sea salt
• 1/2 tsp CWG Teriyaki blend
• 1/2 tsp CWG No salt Onion black pepper
• 2 tsp toasted sesame oil

Avocado Topping:

• Remaining 3/4 of avocado
• 1/8 tsp CWG pink sea salt
• 1/16 tsp CWG No salt Onion black pepper
• 1 tsp red onion finely minced
• optional 1 Tbsp chopped tomato
• 1/4 tsp lime juice

Place salmon, parsley or cilantro, green onions, hoisin sauce, 2 tablespoons avocado, ginger, garlic, CWG pink sea salt,  CWG Teriyaki blend and CWG No salt onion black pepper in a food processor. Using pulsed on/off bursts, process just briefly, until the mixture is combined and the salmon is coarsely ground to a chunky consistency.
Shape salmon mixture into four approximately 1/2-inch thick patties and place them on a plate.
Cover and refrigerate a minimum of one hour, or overnight at most. (Also wrap and refrigerate remaining avocado.)
Preheat a large nonstick skillet over medium heat. Add sesame oil, swirling to coat bottom of pan.
Cook salmon patties in sesame oil, in a covered pan, for about 4 minutes on the first side. Gently flip the patties and cook about 3 minutes more, until salmon is cooked through but is not dried out and is still very tender and juicy.
Meanwhile, as salmon cooks, combine all ingredients for avocado topping, and mash in a bowl
Brush additional hoisin sauce on salmon burgers iand serve on  buns, with mashed avocado mixture, tomato slices, lettuce, and additional hoisin sauce if necessary.