• Place the tortilla chip crumbs on a large plate. I blend the tortilla chips first in the food processor, then move on to the salmon.
• Add the salmon filet (I cut mine into 4 pieces) to the food processor. Pulse until it is in small pieces but not completely ground up. Remove the salmon and put it in a large bowl. Add the shallot, garlic, egg, bread crumbs, adobo sauce, spices, salt and pepper and parsley to the bowl. Stir in a large spoon to combine then bring the mixture together with your hands. Form the mixture into 8 sliders that are slightly less than 1 inch in diameter – or however many you want so they fit the size of your slider buns.
• Press each slider into the tortilla crumbs on the plate. Coat the entire slider and repeat. Heat a large skillet over medium heat and add 2 tablespoon of the olive oil. Add the sliders (I do it in two batches) and cook on both sides until golden brown, about 2 to 3 minutes per side. You want the insides of the burger to be opaque, so I usually turn the heat down to low and cover the skillet for another minute or two to ensure that they are cooked.
• To assemble the sliders, add the greens on the bottom of the bun and top with 1 to 2 tablespoons of goat cheese. Place the burger on top, followed by the chipotle mayo, the avocado and sriracha if you want some extra heat. Serve immediately!

chipotle mayo

• Add the ingredients to a blender or food processor and puree until smooth. You can totally do this in advance!