Heat oven to 375°F and bake bacon on slotted pan or parchment paper-lined baking sheet until crisp.
Place fish in a food processor and pulse chop. Remove to a bowl and combine with egg yolk, herbs, garlic, salt, pepper and 1 tablespoon lemon juice. Form 4 patties.
Heat a nonstick skillet over medium-high heat with a drizzle of canola oil. Add patties and cook fish 6 minutes for pink center, turning once or 8-10 minutes for patties that are cooked through/opaque.
Combine mayo with Sriracha sauce. Dress the avocado with lemon juice.
Place burgers on bun or bagel bottoms, top with bacon, lettuce, avocado, onion, tomato. Slather bun top or bagel top with Sriracha aioli.
* For homemade aioli, whisk 1 medium egg yolk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Stream in 2/3 cup grapeseed oil, season with salt to taste