King Salmon Club Burgers - Sutter Home Family Vineyards

Ingredients

• 12 strips applewood-smoked bacon, each cut in half
• 1 sweet onion, such as Vidalia, Walla Walla, or Maui, sliced into 1/3- to 1/2-inch-thick rounds
• Fine sea salt
• Freshly ground black pepper
• 1 cup Hellmann's or Best Foods mayonnaise
• 3 ounces creamy soft goat cheese, preferably from Coach Farm
• 2 teaspoons minced or grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh tarragon
• 1 tablespoon minced fresh basil
• 1/4 cup minced fresh chives
• 2 pounds trimmed skinless king salmon fillets
• 2 slices Pepperidge Farm white sandwich bread, crusts removed, chopped or processed into very fine crumbs (about 1/2 cup), plus additional bread crumbs if needed
• 3 tablespoons Hellmann's or Best Foods mayonnaise
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/3 cup minced sweet onion
• 1 tablespoon minced fresh chives
• 1 teaspoon fine sea salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon minced or grated fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• Avocado oil or grapeseed oil, for forming the patties
• Avocado oil or grapeseed oil, for brushing the grill rack, patties, and buns
• 6 soft unseeded brioche hamburger buns, split
• 2 ripe Haas avocados
• 1 lemon, cut in half, for sprinkling on cut avocado
• 3 large ripe Roma or other plum tomatoes
• 12 washed and dried Bibb or Boston lettuce leaves