Preparation

These can be cooked directly from frozen. For best results, cook over medium heat in a HexClad Hybrid Pan, flipping occasionally,  about 8 to 10 minutes.

1. Slice salmon into roughly ½ -inch pieces, then coarsely chop into a fine mixture that holds together, but still has texture. Toss salmon in a medium bowl with scallion, ginger, 2 tablespoons of the yum yum Sauce, chopped cilantro, and lime zest. Season with 1 teaspoon salt and ½ teaspoon pepper. Add the breadcrumbs and egg and gently mix everything to combine. 
2. Form mixture into 4 patties about 3 ½ inches in diameter. (Firmly packing the mixture into a 1/2 cup measuring cup works well, then pressing into a patty works well). Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 8 hours.
3. Heat the HexClad Hybrid Double Burner Griddle over medium heat. Add buns, cut side down, and cook until lightly toasted, about 1 to 2 minutes. Transfer to a plate. Raise heat to medium-high and brush griddle with oil. Add the salmon patties and cook, flipping once, until golden brown and cooked through, about 3 to 4 minutes per side.
4. Meanwhile, using a vegetable peeler or mandolin, peel the carrot and cucumber into thin ribbons and place in ice water for 10 minutes. Drain well then toss with lime juice. Season generously with salt. Mix together whole cilantro leaves and mint leaves and set aside. 
5. Slather cut side of bottom bun with the remaining yum yum sauce. Then sandwich the lettuce, salmon burgers, and pickled carrot and cucumber in between buns and serve.