Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise

Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise
Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • For the Saffron Mayonnaise:

  • 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

Directions

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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