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Smoked Salmon Burgers with Fried Eggs and Scallion Cream Cheese

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

  • People

    Serves 6

  • Prep Time

    30 mins

  • Chilling Time

    1 h

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095358 Row Seafood 35

Patties

  • Completed step 1½ pound skinless salmon fillets, pin bones removed, cut into 1-inch chunks
  • Completed step 8 ounces lox-style smoked salmon, finely chopped
  • Completed step ½ cup panko bread crumbs
  • Completed step 3 tablespoons finely chopped yellow onion
  • Completed step 3 tablespoons minced fresh chives
  • Completed step 1 tablespoon minced garlic
  • Completed step 1 teaspoon kosher salt
 
  • Completed step Freshly ground black pepper
  • Completed step 3 ounces cream cheese, softened
  • Completed step 3 scallions (white and light green parts only), finely chopped
  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 6 English muffins, split
  • Completed step 1 tablespoon unsalted butter
  • Completed step 6 large eggs
  • Completed step Microgreens or sprouts

Special Equipment

  • grill-proof griddle

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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 pepper, and stir gently to combine. Form six patties of equal size, each about ¾ inch thick. Cover and refrigerate the patties for 1 hour.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof griddle for 10 minutes.
    Prepare the grill for cooking over medium heat (400°F) and preheat a grill-proof griddle for 10 minutes.
  • Mix the cream cheese and the scallions until well blended. Refrigerate until ready to grill the patties.
  • 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.
    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 medium heat.
    Brush the patties on both sides with the oil. Place the patties on the griddle and cook over 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 medium heat.
  • 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.
  • 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.

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