Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise

Deselect All

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

3/4 cup good quality mayonnaise 

Pinch kosher salt

Pinch freshly grounded 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