1. Heat the oven to 175 F.

Make the sauce.

1.  In a bowl add the yogurt, mayo, lemon juice, horseradish, sumac, and salt in a bowl. Stir until well combined. Put aside in the fridge until ready to use.

Make the salmon patties.

1.  Heat a tablespoon of olive oil in a nonstick pan over medium-high and add the green onions. Sprinkle a half teaspoon of salt and saute the green onions for 1-2 minutes until soft and slightly golden. Remove from the heat and let the green onions cool slightly.
2. Grind the salmon with a meat grinder or in a food processor, pulse the salmon until it is ground.
3. In a large mixing bowl, add the green onions, parsley, ¼ cup chives, garlic, lemon zest, spices, salt, and salmon and give it a gentle mix. Add the ½ cup Panko crumbs and the beaten egg and mix until just combined. Divide the salmon mixture into five equal parts and shape into patties about the size of your buns.
4. In a wide shallow bowl, add the remaining cup of Panko crumbs. One at a time, gently coat each patty in the crumbs and set aside.
5. Heat a tablespoon of olive oil in a large nonstick pan over medium for a couple of minutes then cook two or three of your salmon patties until the Panko looks golden and crispy, about 3 minutes. You want to keep a close eye as these patties are cooking because they can burn easily. Flip the patties and continue cooking for another 3 minutes. When the patties are golden and crispy on both sides, remove from the pan and place them on a baking sheet and keep them warm in the oven. Repeat this step with the remaining patties, adding the remaining olive oil to the pan and keeping warm in the oven when done.
6. With the remaining oil in the pan, toast your buns, cut side down, until golden. As you go, add them to the baking sheet with the salmon patties.

Assemble your burger.

1. Spread a tablespoon of the sauce to the bottom bun and a leaf or two of lettuce. Top with a salmon patty and spread another tablespoon of the sauce. Top with a few pickle slices and sprinkle with a pinch of minced chives. Close with the top bun. Serve and enjoy!