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Make your salmon patties: to a large bowl add your smoked salmon and use a fork to flake apart. Add egg, breadcrumbs, fresh chives, mayo, minced garlic, lemon juice/zest, and salt/pepper. Stir until all ingredients are evenly combined and form into 4 medium patties. Heat a large non-stick pan to medium and add olive oil. Once hot, add your patties, and cook until golden brown on both sides (~3-5 minutes per side). Remove and set aside for burger assembly.
Make your caesar slaw: using an immersion blender or high-powered blender, add your egg and garlic. Slowly add olive oil and continue blending until you reach a mayo-like consistency. Add the remaining ingredients - red vinegar, grated parmesan, anchovies, salt, and pepper and continue blending until combined and smooth. To a large bowl add your green cabbage and romaine. Add ~¼ cup of prepared caesar dressing and use tongs to combine.
Assemble your burgers: Top each pan toasted brioche bun with a salmon patty. Top with caesar slaw and grate extra fresh parmesan on top & fresh cracked black pepper. Serve immediately and enjoy!