1. In a large bowl, combine the diced salmon, panko, green onions, sauce, honey, with some salt & pepper. Form into 6 equal sized balls.
2. In a large fry pan, over medium heat, add a bit of oil and add each of the salmon balls. You may have to do this in two batches to make sure you have enough room in the pan.
3. Lightly press down on the ball to form a flatter patty, but make sure not to break it apart. When it starts to form a golden crust flip it carefully. If they fall apart a bit it’s not a big deal!
4. When the burgers are cooked, remove from heat.
5. Preheat an oven to 400 degrees F.
6. In a blender combine the chipotle mayo ingredients and blend until smooth.
7. Form the burgers with the mayo on each side of the bun, the salmon patty, and a 1/2 slice of the creamy Havarti. Lightly butter the bun on the top.
8. Bake for ~10-15 minutes until the bun is toasted and the cheese is melted.
9. Optional, add sprouts in before serving!