Catch as Catch Canned Burgers with Anchovy/Sweet Relish Mayonnaise
Ingredients
Pam for grilling (non-stick cooking spray)
1 can (2 ounces) anchovies, can opened and liquid drained
1/3 cup sweet relish
1/3 cup light mayonnaise
2 cans (6 ounces) wild Alaskan pink salmon, cans opened and liquid drained
1 can (4.25 ounces) fancy white crabmeat, can opened and liquid drained
1 can (4.25 ounces) tiny shrimp, can opened and liquid drained
1 can (6.5 ounces) chopped clams, can opened and liquid drained
1 can (3 ounces) cocktail smoked oysters, can opened and liquid drained
2/3 cup chives, minced
2/3 buttermilk ranch pretzel pieces, crushed
3 eggs, less 1 egg-white, lightly beaten
1/3 cup Chardonnay (Sutter Home)
1 tsp. salt
1/2 tsp. pepper, black ground
6 buns, whole wheat, split
9 leaves, radicchio, torn into bite-sized pieces
Instructions
Grill Prep: Spray non-stick cooking spray onto grill racks and spatula. Preheat gas grill to medium-high heat, or prepare charcoal grill, with cover, to same temperature. Anchovy/Sweet Relish Mayonnaise: Place anchovies in a small mixing bowl. Using a fork, vigorously break up fillets. Add relish and mayonnaise and stir until well blended Patty Prep: In a large mixing bowl, place salmon, crabmeat, shrimp, clams (cutting up larger pieces), oysters (scrape out of can), chives and crushed pretzels. Stir until well incorporated. In a small bowl mix eggs, Chardonnay, salt and pepper and add to the seafood mixture. Combine thoroughly. Divide the mix into 6 compact patties-approximately 4 1/2" in diameter and 1" thick. Grilling the Patties and toasting the buns: Place the 6 patties on the bottom rack of the grill over direct heat. Cover grill and cook for 4 min. Do not tamp patties down with spatula. Open the grill cover and flip the patties. On the top rack place the buns cut side down. (If no top rack, put buns on bottom rack's edges turning periodically.) Close cover and grill 3 to 4 min. When almost done, turn heat off. Build a better burger: On 6 plates, or 1 larger platter, place 6 bun bottoms. Spread mayonnaise evenly on each bottom. Distribute radicchio on top of mayonnaise, add patty, and cover with bun top.