Surf and Turf Smash Burgers

Thaw coho salmon. Add to a bowl and mix with breadcrumbs, 2 eggs, onion powder, garlic powder, salt, and pepper. Gently mix until well combined. Form into 8, 2 ounce balls.

In another bowl, follow the same process with the ground beef, garlic powder, onion powder, salt, and pepper. Form into 8, 2 ounce balls.

In a small bowl, whisk together the mayonnaise, ketchup, relish, sugar, vinegar, and pepper for the burger sauce. Refrigerate until ready to use.

Heat your griddle or grill to medium-high heat.

Working in batches, place a ball of salmon mixture on the hot griddle. Place a piece of parchment paper on top. Use a sturdy spatula (or a burger press, if you have one) to firmly smash the ball into a thin patty, about 1/4 inch thick. 

Cook the salmon patties for 1-2 minutes until the edges are crispy and browned. Flip and cook for another 1-2 minutes, until firm and opaque throughout. Remove from the griddle.

Repeat the smashing and cooking process with the beef patties, flipping and topping each with a slice of cheese for the last 1-2 minutes of cooking, until melted and the patty is cooked to your desired doneness.

Toast the burger buns on the griddle for a few seconds. Spread the burger sauce on both cut sides of each bun.

Build each burger with one salmon patty and one beef patty on the bottom bun, then add your desired toppings, and top with the other half of the bun.

Serve the smash burgers hot with your favorite sides, like fries or a salad.

Enjoy!