Add salmon, 1 tablespoon Dijon mustard, capers, Tzatziki Seasoning, and Panko bread crumbs to a food processor, blend until combined.
Shape into 4 patties.
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Cook salmon burgers for about 5 minutes on each side or until cooked through: 145°F
Meanwhile, prepare lemon dill sauce by whisking together mayonnaise, lemon juice, Basil Pesto Sauce, and dill.
Slice avocado, tomato, and onion. Toast buns if desired.
Assemble salmon burgers on buns with prepared lemon dill sauce, avocado, tomato, onion, and lettuce.
