Cut the salmon into 1/4-inch cubes and set aside.

Heat a nonstick frying pan on high heat and add bread crumbs. Lightly toast the bread crumbs, just until they start to turn golden. Set aside.

In a food processor fitted with the chopping blade, place onion, chipotle peppers, mayo, salt, pepper and cumin and process until smooth.

Remove the mixture and place it in a large mixing bowl.

Place the salmon in the bowl of the food processor and pulse just about 5-6 times to break salmon down a bit. Don't over process or it will be too mushy.

Scrape out the salmon and any remaining chipotle/mayo mixture into the mixing bowl.

Add breadcrumbs and stir into the salmon and mayonnaise.

Add avocado and cilantro and an additional pinch of salt if desired. Fold avocado and cilantro into salmon mixture, keeping the avocado in chunks as much as possible.

Form salmon mixture into 8 patties, about 3-inches in diameter each.

Heat the nonstick frying pan on high heat, and gently place sliders in a single layer in the skillet (you may need to cook them in 2 batches)

Pan fry the sliders about 3-4 minutes on each side or until golden.