Into a large bowl combine flake salmon, crackers, mayo, onions, garlic, peppers, olive oil, Yucateco hot sauce, sea salt, and black peppercorns.
Using a large wooden spoon combine all of the ingredients together until they are incorporated.
Use 3-4 tbsps of the mixture and form into a ball, press the balls flat using the palm of your hand until they are nice and even and just shy of an half-inch in thickness, use fingers to mold the salmon cakes into a circle.
Place a high-walled skillet over med-high heat and add 2-3 Tbsps of your favorite frying oil, I used olive oil.
When the oil is hot arrange the spicy salmon burgers gently into the hot oil and cook for 3-4 minutes per side until golden brown.
Transfer finished salmon cakes onto a platter lined with paper towels to absorb excess oil.
Serve with our avocado mayo and top with caramelized onions and mushrooms.
Serve.