Chop the salmon into 1-2 inch chunks, and transfer it to a food processor.

Add the Greek yogurt, cilantro, lime juice and zest,bread crumbs, garlic, jalapeño, green onion, salt and pepper, and hot sauce.

Pulse several times to chop the salmon into small pieces and combine with the other ingredients.

Form the mixture into 4 equal-sized patties, each about 3/5 inch thick. Chill at least 30 minutes, or for up to several hours.

Meanwhile, whisk together all the ingredients for the cilantro-lime sauce. Cover and chill until ready to use.

Heat the oil in a nonstick (or cast iron) skillet over medium-high heat. Carefully place the burgers in the skillet and cook 2 minutes. Flip, then cook an additional two minutes.

Serve each burger on a toasted bun with spinach, the cilantro-lime juice, and sliced avocado. Pass the hot sauce at the table for serving.