Step 1

To make the pickle relish, add the pickling cucumber to a food processor and pulse a few times.

Step 2

Add the chopped onions and pulse again. (Don't overdo it; the mixture should be coarse, not soupy.)

Step 3

Place the cucumber mixture into a large bowl, then add the pickling salt, sugar, vinegar, mustard seeds, and celery seed. Combine well.

Step 4

Add the mixture to a large pot. Bring it to a boil, then simmer for 10 minutes.

Step 5

Pour the relish through a mesh sieve to remove the liquid and seeds. Refrigerate for at least 1 hour (or up to 24 hours until ready to use).

Step 6

For the salmon patties, add the salmon pieces to a food processor and pulse until finely minced.

Step 7

Add the panko bread crumbs, parmesan, parsley, garlic, paprika, red pepper flakes, salt, and black pepper to the salmon and pulse until well combined.

Step 8

Using your hands, scoop out the salmon mixture and form it into 6 4-ounce patties.

Step 9

On a large, greased grill skillet set over medium heat, cook the burgers for 3-5 minutes on each side until crispy and cooked through.

Step 10

Assemble the salmon burgers with ½ of a toasted brioche bun on the bottom, followed by lettuce, cucumber slices, red onion, sliced avocado, and pickle relish, plus the other ½ of the bun on top.