Cube up the salmon into 1-inch pieces.
Add the salmon, cilantro, green onions, ginger, garlic, sesame oil, maple syrup, salt, soy, panko, egg, and rice flour into the bowl of a food processor. Pulse until all ingredients are mixed together. You are aiming for a chunky consistency–not a paste.
One you have the salmon mixture blitzed up, form into perfect burger patties. I like to use a ring mould, but if you don't have one just use your hands. Place burger patties onto a tray and fire it into the fridge for 10 minutes to help everything hold together.
While the patties are in the fridge, place an oiled pan over medium high heat. Place the burgers onto pan and cook for about 3-4 mins per side. You want a nice crust without overcooking the salmon.
Add mayo, hoisin sauce and lime into a bowl and stir. Set aside.
Place a salmon patty onto a bun, top with hoisin-lime mayo, arugula, pickled red onions and cucumber slices. Enjoy!
