Lettuce, Avocado, Salmon and Tomato Burgers with Sriracha Aioli, Rachel Ray

1 1/2 pounds salmon (or substitute fresh tuna), cut into chunks
1 medium egg yolk
1/4 cup finely chopped fresh herbs, a combination of chives, parsley and dill
1 large clove garlic, grated or finely chopped
Salt and pepper
2 tablespoons lemon juice, divided
3/4 cup homemade aioli* or store-bought mayo

3 tablespoons Sriracha hot sauce
avocado, sliced everything bagels, toasted
For topping:
Leaf lettuce
Thinly sliced red onion
Sliced ripe beefsteak tomato

Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs,garlic, salt, pepper and 1 tablespoon lemon juice Form 4 patties.

Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with siracha oil.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste