Peel and pit mango and cut into pieces. Cut pineapple into pieces.
Remove stem from habanero, then cut in half. Finely chop half of the habanero and save the other half for another use.
Add mango, pineapple, habanero half, lime juice, 1/2 teaspoon of salt to the mixing bowl and chop for 5 seconds / speed 5. Transfer salsa to a medium bowl.
Remove the pit from the avocado half, and finely dice for 5 seconds / speed 5. Stir the avocado into the salsa, cover with plastic wrap and refrigerate until needed.
Rinse and dry mixing bowl.
Remove stem and seeds from jalapeño and roughly chop. Cut cilantro sprigs into thirds. Cut green onions into pieces.
Add jalapeño, cilantro, and green onion to mixing bowl and chop for 6 seconds / speed 6. Use spatula to scrape down the sides of the bowl.
Cut about 1/3 of the salmon into chunks, add salmon chunks, breadcrumbs, cumin, oregano, remaining 1 teaspoon salt to the mixing bowl and process for 10 seconds / speed 8. Use spatula to scrape down the sides of the bowl.
Cut remaining 2/3 of salmon into chunks, add to mixing bowl and process for 6 seconds / speed 6.
Form salmon mixture into 4 patties and place on a plate.
In a large non-stick skillet heat oil over medium heat. Add burgers and cook, flipping once, until browned and cooked through for 8-10 minutes (internal temperature should reach 145°F|65°C).
Spread insides of buns with mayonnaise. Top bottom buns with salmon burgers. Top each salmon burger with a big spoonful of pineapple salsa. Place tops of buns on top.
Enjoy your meal!
