Cut salmon into large chunks. Add to a food processor with cilantro, onion, chipotles, and garlic. Pulse until the everything has broken down into small pieces. Not quite a paste, but smaller pieces than a dice.
Add eggs, bread crumbs and salt and pepper to the salmon, mix to incorporate.
Form the salmon mixture into 4 equal sized patties and fry over medium high heat in a pan with olive oil, about 5 minutes per side, or until a golden brown crust has formed. If you are worried about the inside cooking through, you can cover with a lid after the first flip, or place the patties in a 350° oven for an additional 5 minutes after frying.
Meanwhile, mix together mayo, cilantro and lime juice, and toast hamburger buns.
To assemble, top the bottom bun with a pattie, cilantro mayo, lettuce, onions (and other toppings of choice), and the top bun. Serve immediately
