BIG KAHUNA SALMON BURGER WITH MANGO AVOCADO SALSA

Steps:

• Cut the salmon into 2" x 2" chunks and put into a food processor. Add the remaining burger ingredients and pulse until coarsely chopped. (You can chop the fish by hand and then mix everything together in a medium-sized bowl.) Spoon into a bowl and place in the refrigerator until you're ready. (May be made the day before and refrigerated.)
• Mix all of the salsa ingredients together, combine thoroughly and let rest to allow the flavors to marry.
• Mix the three cocktail sauce ingredients and set aside. (You can make both the salsa and cocktail sauce ahead of time and refrigerate.)
• Set the pineapple rings on a plate or rimed cookie sheet Pour 1/2 cup of bourbon or whiskey over the rings and sprinkle with two tablespoons of brown sugar.
• Using a grill pan or flat griddle on the barbeque or stove top, set the heat to medium high and spray liberally or brush with vegetable oil. Divide the chilled burger mixture into six patties and put them on the cooking surface. Cook for 3 to 3-1/2 minutes per side. If the burgers appear to be cooking too fast, reduce the heat to medium or reduce the cooking time. As with grilled or baked salmon, medium would be the best to keep them moist. When done remove from the heat and let them rest.
• While the burgers are cooking put the pineapple rings on the grill and cook for a couple of minutes per side until they have good grill marks. Be careful not to let them burn.
• Toast the buns on the grill until they are light brown.Spread a tablespoon of the cocktail sauce on the bottom half of each bun followed by a pineapple ring. Add the burgers followed by a couple of tablespoons of the salsa. Spread the remaining cocktail sauce on the top half of the buns. Place on top of the burgers and serve.