android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber’s Big Book of Burgers™ by Jamie Purviance

Smoked Salmon Burgers with Fried Eggs and Scallion Cream Cheese

  • People

    Serves 6

  • Prep Time

    30 min.

  • Chilling Time

    1 h

  • Grilling Time

    6 to 8 min.

People
Serves 6
Prep Time
30 min.
Chilling Time
1 h
Grilling Time
6 to 8 min.

the Ingredients

20151023095358 Row Seafood 35

Patties

  • 680 grams skinless salmon fillets, pin bones removed, cut into 2.5 centimetre chunks
  • 225 grams lox-style smoked salmon, finely chopped
  • 35 grams panko bread crumbs
  • finely chopped yellow onion
  • minced fresh chives
  • minced garlic
  • kosher salt
 
  • Freshly ground black pepper
  • 85 grams cream cheese, softened
  • scallions (white and light green parts only), finely chopped
  • extra-virgin olive oil
  • English muffins, split
  • unsalted butter
  • large eggs
  • Microgreens or sprouts

Special Equipment

  • grill-proof griddle

Instructions

  • 01 In a food processor fitted with a metal blade, pulse the salmon fillet pieces 8 to 10 times until coarsely chopped but not pasty; transfer to a bowl. Add the remaining patty ingredients to the bowl, including ¼ teaspoon of pepper, and stir gently to combine. Form six patties of equal size, each about 2 centimetres thick. Cover and refrigerate the patties for 1 hour.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C) and preheat a grill-proof griddle for 10 minutes.
  • 03 Mix the cream cheese and the scallions until well blended. Refrigerate until ready to grill the patties.
  • 04 Brush the patties on both sides with the oil. Place the patties on the griddle and cook over direct medium heat, with the lid closed, until fully cooked but still juicy, 6 to 8 minutes, carefully turning once. During the last 30 seconds to 1 minute of grilling time, toast the muffins on the cooking grates, cut-side down, over direct heat.
  • 05 In a skillet over medium–high heat on the stove, melt the butter. Fry the eggs until the whites are set to your desired doneness.
  • 06 Spread the scallion cream cheese on both sides of the toasted muffins. Place a patty on each muffin bottom and top with an egg and a small handful of microgreens. Season with pepper. Serve warm with the muffin tops on the side.
Ingredients
Instructions