In a food processor, pulse the chopped salmon about 10 times or until minced. Transfer the salmon into a bowl.
Mix the mayonnaise with fish sauce, garlic, shallot, ginger, lemon zest, parsley, 1 tsp. salt and ½ tsp. black pepper.
Add the mixture to the salmon along with 1 cup of panko.
Fold the salmon mixture together with a rubber spatula.
With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.
In a nonstick skillet heat 2 tbsp. of oil.
Set grill on medium high heat and brush each side of the burger with olive oil. Cook over medium high heat for 3-4 minutes per side.
Place Bibb lettuce on bottom of King’s Hawaiian Hawaiian Sweet Hamburger bun and top with burger.
Top burger with a slice of tomato and 1-2 tbsp. of avocado cream.