Place all of the ingredients for the dressing into a food processor or blender and pulse until creamy. Taste and adjust to your preferences.
Slice the kohlrabi halfway through (don’t slice farther than the center) and then spiralize with Blade C.
In a medium mixing bowl, add in the kohlrabi noodles. Pour in 3/4 of the dressing and toss to combine thoroughly. Set aside in the refrigerator, along with the rest of the dressing (place in a small bowl.)
Wipe out and clean the used food processor (or blender.) Then, place in all of the ingredients but the green onions for the salmon burgers. Pulse until the burger mix is formed (no large chunks of salmon left.) Don’t overpulse and make the salmon pastey. Empty the salmon mix into a medium bowl and stir in the green onions. Form two patties.
Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the salmon burgers, season the tops with salt and pepper and let cook 2-3 minutes per side.
While salmon burgers cook, plate the kohlrabi noodles into two bowls and top each with flaxseed (optional).
When burgers are done, place atop the kohlrabi bowls and then drizzle each with leftover reserved Caesar dressing.