1 Preheat the oven to 200°C (approximately 390°F).
2 Cut 4 hamburger in half horizontally. Cut remaining rolls horizontally 3 times. Toast all roll in the preheated oven.
3 Rinse lettuce and spin dry. Rinse chiles and slice into narrow rings. Rinse zucchini and peppers. Plane zucchini lengthwise and cut peppers into wide strips. Rinse celery and into 5 cm (approximately 2 inch) long narrow strips. Rinse bean sprouts and drain. Sauté zucchini, peppers and celery in a pan with hot oil. Season with salt and pepper, remove and set aside. Cook bacon in another pan until crisp. Remove and drain on paper towels.
4 Cut avocados in half, remove seed and peel. Cut into narrow strips and mix with lemon juice.
5 Combine crème fraîche and lemon juice. Season with salt and pepper. Rinse tomatoes, core and slice. Rinse and thinly slices radishes.
6 Place the bottom of a hamburger bun on a plate and cover with a lettuce leaf, about 3 slices of salmon, chile rings and some garden cress. Cover with creme fraiche mixture and add one of the thin slices of bun. Add zucchini slices, avocado columns, tomato and 2 slices of cheese, garnish with some parsley and place another thin slice of roll on top. Then add peppers, radishes, celery and bacon. Add a piece of lettuce, a little mayonnaise and top with the top of a hamburger bun. Repeat with remaining ingredients to create 4 total hamburgers. Serve immediately.