In a saucepan, combine water, vinegar, garlic, and sugar. Over medium-high heat, bring mixture to a boil. Remove from heat and add cucumbers, chili peppers and jalapeños. Let stand for at least 30 minutes, drain then set aside.
In a large bowl, combine salmon, panko bread crumbs, green onions, cilantro, 1 tbsp of Spicy Teriyaki Sauce. Stir well until fully blended.
Divide the mixture into 4 parts and form patties the size of hamburger bun.
Heat 2 tbsp of sesame oil in a large skillet over medium-high heat.
Add salmon patties and cook for 3-5 minutes until salmon is golden brown and has a nice crust.
Flip salmon patties and cook for 3 minutes. Add 1 tbsp of Spicy Teriyaki Sauce onto each patty and cook for additional 2 minutes or until salmon patties are cooked through.
Place patties, pickled cucumbers, jalapeños and chili peppers on toasted bun with micro greens.
Pour additional sauce over each burger. Serve. Enjoy.