MIX salmon, beans, onions, mustard, gingerroot, teriyaki sauce, crushed red pepper and five spice powder in large bowl. Add bread crumbs and eggs; mix well. Cover. Refrigerate at least 1 hour.
LINE sheet pans with parchment paper. Press salmon mixture firmly into 2-1/2-inch metal ring molds placed on prepared sheet pan, using 1 cup salmon mixture for each mold.
BAKE at 350°F for 10 minutes or until cooked through. Remove ring molds.
PLACE 1 patty on bottom half of each bun; top with about 1 Tbsp. chutney and top half of bun.