In a food processor, combine the salmon, scallion, garlic, lemon, egg, and 2 tablespoons panko with a sprinkle of salt. Pulse to combine everything, then add more panko as needed to form a thick paste, almost like ground chicken.

Gently form the salmon mixture into three even patties, then place on a plate and into the refrigerator for 10 minutes.

While the burgers chill, toast the buns in a large dry skillet cut side down, then set aside. Keeping the pan on medium heat, add enough olive oil to coat the bottom of the skillet and let it warm to nearly smoking. While the oil warms, combine the mayo and sriracha and taste; add more hot sauce if you'd like.

When the burgers are chilled, cook them in the hot oil (increase the heat if the burgers don't immediately sizzle) for 3- 5 minutes on each side, turning only once, and not moving once flipped to create a brown exterior crust.

Serve the burgers on the buns with butter lettuce topped with the sriracha mayo. Enjoy!