Open-Faced Salmon Burgers

Directions

1. 1
   In a large bowl, combine the salmon, green onions, parsley, eggs, mayonnaise, mustard, lemon juice, olive oil, and salt. Season the mixture with black pepper, to taste, and mix to combine.
2. 2
   Mix in the breadcrumbs and let the mixture rest until the breadcrumbs soak up some of the moisture, about 5 minutes.Form the salmon into 6 patties and transfer to a hot oiled grill and grill for about 3 minutes on each side. Don't overcook it! In the last 2 minutes of cooking, add the baguette slices to the grill and grill until toasted on both sides.To serve, generously spread one side of baguette slice with the basil mayo and then top with lettuce, tomato, avocado, and salmon patty. You can top the burger with little more mayo and lettuce for easier eating, otherwise, be prepared to chow down and then hose down (but so worth it)
3. 3
   Add ingredients to a bowl of a food processor and pulse until blended. Store in refrigerator.