Thaw, and cut salmon into 1⁄4” cubes
In a large container with a lid, combine the salmon, corn, zucchini, cilantro and 1⁄2 of the black beans
In a food processor combine 1⁄2 the black beans, 1⁄2 avocado, juice of half a lime and pulse well
Add egg and the spices, pulse until blended
Add the processed mixture to the salmon mixture and stir well
Refrigerate for 2 hours
On a large plate lay out bread crumbs
Form the mixture into patties of desired size and coat in breadcrumbs
Heat a large pan with a small amount of oil
Fry patties over medium heat for 4-5 minutes on each side
Turn patties only once to avoid breaking
Place the salmon burger on to your desired bun and enjoy