Double “B.L.A.S.T.” Salmon Cheese Burger
Recipe & Photography by Chef Eric Gephart
(Bacon, Lettuce, Avocado, Salmon, Tomato)
You are going to have a blast with this one! Keep it simple and make it perfect with Kvaroy Arctic’s Salmon Burgers.
2 Kvaroy Arctic Salmon Burgers
3 Slices Thick Cut Bacon, Cooked
4 leaves Bibb Lettuce (or ¼ cup of arugula if in season)
½ Avocado, ¼ slices
1 Slice Tomato, sliced ¼ inch thick
1 Brioche Bun
1 Tablespoon Butter, Room Temp
2 Tablespoons Ketchup
2 Tablespoons Mayonnaise
1 teaspoon Capers, Drained
4 slices Havarti Cheese, 2 slices per burger
DIRECTIONS
Preheat your grill to 425F and slightly oil the grill grates.
Place the Salmon burgers on the grill Gates and cook undisturbed for 2 minutes then flip. As soon as you flip the burger top each burger with 2 slices of Havarti Cheese so it will begin to melt. Cook for another 3 minutes. Long enough for the cheese to melt and for the burger to come to an internal temp of 135F.
While the burgers are finishing and cheese is melting, spread the butter on the top and bottom face of the bun and quickly toast both sides.
Transfer the bun to the presentation plate. Mix the Ketchup, Mayonnaise and Capers together and spread the sauce evenly on the inside top and bottom of the bun. Garnish next with Lettuce then Tomato.
On the grill, stack the cooked burgers with melted cheese and transfer them from the grill to right on top of the tomato. Finish off with the bacon and fanned avocado then top with the toasted and sauced burger bun top. Enjoy!
