Ingredients (Serves 4)
1 1/2 pounds salmon fillet, skinless and boneless
8 oz smoked salmon ends (available at most delis), finely chopped
Time: Under 1 Hour
If smoked salmon is too pricey for you then skip this ingredient and up the salmon fillet to 2 pounds.
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup Italian dressing, divided
1 lemon, quartered
1 egg, beaten
1/4 cup dried bread crumbs
3 tablespoons chopped fresh parsley
2 tablespoons cilantro
2 tablespoons Sriracha Hot Sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne
2 cups of your favorite cole slaw mix (store bought)
1/2 red onion, finely chopped
2 tablespoons mayonnaise
4 french rolls, split and toasted (toasted pita pockets work well too)
In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp and pulse until finely chopped. Transfer to a medium bowl. Use a fork to stir in 1/4 cup Italian dressing, the juice from two of the lemon wedges, and all of the ingredients up to and including the cayenne.
Divide into 4 burger patties. Use your fingertips to lightly flatten each one until it is about 1/2 inch thick or 4 inches wide. Refrigerate.
In another medium bowl, whisk together the remaining Italian dressing, juice from the other two lemon wedges, and the mayo. Add the cole slaw and diced red onion. Toss until everything is well coated. Refrigerate.
Preheat the grill as follows:
Indirect heat, medium-high
(425 - 450 degrees F)
Indirect heat, coals to one side, light ash, grate should be on lowest setting
Indirect heat, light ash, 3 - 4 inches deep one one side, grate should be 2 inches above the fire
Clean and oil grate. Grill burgers 6 - 8 minutes, covered, until opaque throughout. Flip once at halfway point.
Serve burgers with prepared cole slaw inside toasted French rolls or pita pockets.