Fresh Salmon-Cilantro Burgers

I love salmon and I love burgers so this is a n0-brainer for me.  Recipe courtesy of CookingLight.com.

Ingredients:
1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces
1/4 cup dry breadcrumbs
2 tablespoons cilantro leaves
2 tablespoons chopped green onions
1 tablespoon chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted
12 (1/4-inch-thick) slices English cucumber
4 leaf lettuce leaves

Instructions:
1. Combine first 5 ingredients in a small bowl; cover and chill.Nutritional Information:
Yield:  4 servings (serving size: 1 burger)

CALORIES 341 ; FAT 11.5g (sat 2g,mono 2.9g,poly 4.9g); CHOLESTEROL 66mg; CALCIUM 67mg; CARBOHYDRATE 30.9g; SODIUM 816mg; PROTEIN 31.6g; FIBER 1.8g; IRON 2.2mg

2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.

4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.

Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.