National Burger Month 05/11/2011: Inside-Out Salmon Cheeseburgers

Oh man. Too much beef. I don't know if I can keep on doing this. But I'll do it today at least. Today I decided to do salmon because... too much beef.

I've done inside out cheeseburgers before, with beef and lamb. Conceptually, the inside-out salmon cheese burger is similar. It's two patties of meat that I use to sandwich a little bit of cheese. For this sandwich, I take some grilled salmon basics and turn them into a burger.

1/2 pound salmon fillet (pin bones and skin removed, so I'm left with slightly under 1/3 pound)
1 tbsp dill, chopped
2 tbsp Philly cream cheese, softened
1 tbsp olive oil

I chopped the fillet into manageable cubes and processed them in a food processor, pulsing until it was chopped but not liquified. Into the fish I mixed the dill, and some salt and pepper to flavor. I formed two patties, and layered the cream cheese on top of one of them. 

After this, I covered the cheese up with the other patty and patted everything together until I had one cohesive fatty patty. I then massaged it with the olive oil, softly and gently, and oh so lovingly, so that when it went on a medium hot grill, it wouldn't dry up too much.

Fish doesn't take as long as beef to cook, so after just 2-2 1/2 minutes I flipped it over and cooked the other side for the same amount of time. If you do it properly, this thing wouldn't leak too much. I'd imagine if you do it incorrectly, you'd have no cheese left inside the burger because the Philly, it just runs when it melts. Yuck.

You can do what you wish with your fatty patty of salmon. I topped mine with tomato and microgreens, and had it in English muffins. Oh, yes.