How to Make It
In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. 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. Add the mixture to the salmon along with 1 cup of the 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.
Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.
In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.
In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. 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.
Spread the Avocado">http://www.foodandwine.com/recipes/avocado-aioli">Avocado Aioli on the rolls. Add the salmon burgers, top with the slaw, close the sandwiches and serve.
Sambal oelek, an Indonesian chili-garlic sauce, is available at Asian markets and many supermarkets.