Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise
By es123
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Ingredients
- For the Saffron Mayonnaise:
- 2/3 cup seeded and finely chopped firm ripe plum or vine-ripened tomatoes
- 1/3 cup finely chopped fennel
- 3 tablespoons finely chopped sweet onion
- 1/2 teaspoon grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon fresh thyme leaves
- 1 tablespoon garlic-flavored olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon saffron threads
- 1 tablespoon fresh lemon juice
- 3/4 cup good-quality mayonnaise
- Pinch kosher salt
- Pinch freshly ground black pepper
- For the Patties:
- 1 3/4 pounds skinless, boneless red snapper fillets (or any other firm-textured white lean fish), coarsely ground (in small batches) in a food processor or chopped into about 1/4-inch pieces by hand
- 3/4 pound peeled and deveined large raw shrimp, cut into about 1/4-inch pieces
- 5 egg whites
- 1 1/4 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 to 1 1/3 cups panko (Japanese bread crumbs), or as needed
- Canola oil, for brushing on the grill rack (recommended: Colavita All Natural)
- 12 slices, about 1/2 to 3/4-inch-thick, French bread, cut from center of 1 loaf or 2 loaves
- Garlic-flavored olive oil, for brushing on both sides of bread slices
Details
Preparation
Step 1
For the relish:
Combine all of the ingredients in a small bowl. Cover and chill until needed.
For the mayonnaise:
Combine the saffron threads and lemon juice in a small bowl and set aside to soak for 20 minutes to l hour.
Transfer the soaked saffron to a blender. Add the mayonnaise and blend until smooth. Transfer to a bowl and season with salt and pepper, to taste. Cover with plastic wrap and chill until serving time.
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