Cream Cheese Salmon Burgers
4 (6 oz.) skinless salmon fillets, cut into chunks and divided
3 tablespoons minced sweet onion
1 egg, beaten
½ cup panko bread crumbs
3 teaspoons Encala
1 teaspoon kosher salt
½ teaspoon ground black pepper
Zest from 1 lemon
2 teaspoons lemon juice
4 ounces cream cheese, softened
2 medium cloves garlic, minced
1 tablespoon minced fresh basil
2 tsp minced fresh cilantro (or use your favorite fresh herbs: dill, oregano, chives, etc.)
1/4 tsp garlic salt, or to taste
Assorted toppings: sliced red onion, cilantro, lettuce, tomato, cucumber, Olive oil, for brushing
Preheat grill to medium high.
Place 3 oz. salmon in a food processor and pulse to grind, then transfer to a medium bowl.
Add remaining chunked salmon, onion, egg, panko, Encala, salt, pepper, lemon zest and juice, blend well.
Form 8 thin patties and set aside.
In another bowl, blend cream cheese, minced garlic, herbs, and garlic salt together.
Place 2 Tbsp. of herbed cream cheese onto the center of 4 of the patties; top with the remaining 4 patties.
Press along the edges of the patties to seal, brush patties with olive oil.
Grill 3 to 5 minutes each side.
Source: Vandressa Ceolin Salvagni