Remove the skin from the salmon. Cut a little less than 1/2 of the salmon off and place the cut piece in food processor to finely chop. This will help hold the burgers together. Finely chop the remaining salmon with a knife.

In a medium bowl, combine the salmon with panko and garlic.

In a small bowl, combine egg, Girard's Caesar Dressing and Worcestershire sauce; add to salmon mixture, tossing gently to combine.

Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.

Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.

Serve on buns, topped with romaine, tomato, avocado, parmesan and extra Caesar dressing.

For a side dip; combine ½ cup Girard’s Caesar Dressing with 1-2 teaspoons Worcestershire sauce.