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.
Stuff:
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
salt
pepper
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.
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.