In the food processor, pulse the onion and cilantro until finely chopped. Add salmon, egg, Panko, dill, sesame oil and soy sauce. Process until smooth and well combined.

Form the mixture into 14 patties (about ¼ cup of mixture for each patty).

Heat the olive oil in a skillet over medium heat and cook the patties until fully cooked, about 4 minutes on each side. At this point, cooked salmon burgers can be frozen. (See notes below.)

Cut each slider buns horizontally and spread the butter on each half. After the salmon burgers are cooked, place the buns buttered side down and toast until nice and golden, 1-2 minutes.

Cube the avocado into small cubes. Add sour cream, lemon juice and Sriracha. Using a fork, mix everything, smashing the avocado slightly.

To assemble the sliders, place the salmon burger on the bottom toasted bun, put a slice of tomato and top with creamy avocado mixture. Then place the top of the bun and serve immediately.