Preheat the grill.
In a small bowl, combine 1 tbsp olive oil with 1 tsp lemon juice and season with salt and pepper. Set the vinaigrette aside to dress the mix greens later.
In a food processor, place cream cheese, 2 tbsp olive oil, 2 tbsp lemon juice, 1/3 cup green onions, salt and pepper. Pulse to combine. Remove from food processor and set aside.
Now in the food processor put the salmon, shallots, fish sauce, 1 tbsp olive oil, 3 tbsp green onions, panko, capers, and lemon zest. Pulse until all the product comes together.
Add salt and pepper, and then pulse again. You don’t want to over work the salmon, just combine enough to be able to make a patty.
Now split the mixture into 4 balls and then flatten into patties.
Lightly oil grill and place salmon burgers onto the grill.
Cook 5-6 minutes on each side until cooked through.
During the last minute of cooking, toast the buns.
To assemble, smear a liberal amount of chive cream cheese on the bottom of the bun.
Now place the salmon on top of the smear, add the tomato slices and finish with the mixed greens.
Drizzle the mixed greens with the vinaigrette and top with the bun lid. Enjoy!