Mushroom Swiss Salmon Burger

Recipe and Photography by Chef Eric Gephart

• 2 Kvaroy Arctic Salmon Burgers

• 2 large Portobello mushrooms (gills cleaned out)

• 1 tablespoon butter, unsalted

• 2 garlic cloves

• 1/4 teaspoon salt, kosher

• 1/4 teaspoon fresh cracked black pepper

• 1 teaspoon olive oil

• 4 slices swiss cheese

• 1 tomato, sliced 1/4 inch thick

• 4 lettuce leaves

• 1 yellow onion (sliced 1/4 inch, seasoned, caramelized)

• 4 burger buns

  For the Pink Sauce

• 1/4 cup mayonnaise (preferably dukes)

• 2 tablespoons ketchup

• 1/2 teaspoon Lawry’s Seasoning Salt

DIRECTIONS

For the Pink Sauce:

1. Combine all and reserve

For the Burger:

1. Stabilize your grill at 450F. Set up for 1/2 direct and 1/2 indirect.

   1. Melt the butter with garlic and paint it on both sides of mushroom. Place the mushroom on the indirect side of the grill and cook for 15 minutes then flip and cook for another 10 minutes until soft in the center.

2. Place the Salmon Burgers on the direct side and grill for 1 ½ minutes on each side. Top each salmon burger with a roasted portobello then top with 2 pieces of swiss cheese. Close the dome and allow to melt for 2 minutes.

3. Sauce the base of the bun, top with lettuce then tomato then transfer the salmon burger, roasted mushroom and melted cheese on top, then caramelized onions and lastly sauce the lid bun and place it on top. Enjoy!