INSTRUCTIONS Combine mushrooms and onion in a food processor and pulse to finely chop.

Heat 2 tbsp of the oil in a large cast-iron skillet over medium-high heat.

When oil is shimmering hot, add the mushroom mixture plus ½ tsp of the salt.

Cook, stirring occasionally, until the mushrooms have lost most of their moisture and are starting to brown, about 10 minutes, then scrape into a heat-safe bowl to cool slightly.

Stir ground beef into the mushroom mixture along with ½ tsp more salt, Worcestershire sauce, and pepper.

Use your hands to form four patties about ¾” thick.

Wipe out the skillet and return it to medium-high heat with the remaining 1 tbsp of oil.

When shimmering hot, add the burgers and cook undisturbed until they flip easily with a spatula, about 4 minutes.

Flip and continue cooking on the other side until browned, about 4 minutes more.

Top burgers with cheese and cover.

Cook to an internal temperature of 165ºF.

To assemble burgers, divide mayonnaise among the buns, add the burgers, and top with greens.

Slice the buns in half crosswise and add a salmon portion to one side. Top with avocado slices and slaw mixture.