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Zesty Salmon-Lobster Burgers with Creamy Lobster Rouille & Lobster-Citrus Salsa

This recipe includes 25 ingredients of which 9 are repeat ingredients. The actual total, not counting repeats, meets the 16 maximum ingredients. I wasn't sure how to handle this, so I just listed all the ingredients as they were used in the recipe. I hope this doesn't disqualify me from competition. This recipe has four parts: Creamy Lobster Rouille Zesty-Citrus Mayo Lobster Citrus-Salsa Salmon-Lobster Patties This recipe is easily made in under 3 hours. The lobster can be boiled in water over a grill but instructions are given because, again, I wasn't sure if that should be written into the preparation since I stated pre-cooked lobster in the recipe.

Ingredients 

Creamy Lobster Rouille:
3 garlic cloves (repeat ingredient)
1/2 cup mayonnaise (repeat ingredient)
1/3 cup pre-cooked lobster meat (repeat ingredient)
¼ cup diced hearts of palm (repeat ingredient)
2 tablespoon Japanese bread crumbs (panko)(repeat ingredient)
¼ teaspoon cayenne pepper (repeat ingredient)
¼ teaspoon salt, or to taste (repeat ingredient)
Zesty Lobster-Mayo:
1/2 cup mayonnaise
3 tablespoon orange zest
1 tablespoon honey-Dijon mustard
Lobster-Citrus Salsa:
1 ½ cups orange segments, cut into ¼-inch dice
2 plum tomatoes, cut into ¼-inch dice
1 garlic clove, finely chopped (repeat ingredient)
½ cup diced pre-cooked lobster meat, cut into ¼-inch dice (repeat ingredient)
1/4 cup diced hearts of palm, cut into ¼-inch dice (repeat ingredient)
3 tablespoons olive oil (repeat ingredient)
¼ teaspoon salt, or to taste (repeat ingredient)
Salmon-Lobster Patties:
½ cup Japanese bread crumbs (panko) (repeat ingredient)
¼ cup reserved Creamy Lobster Rouille (reserved ingredient)
1 tablespoon olive oil (repeat ingredient)
1 tablespoon Asian fish sauce
1 ½ teaspoon salt, or to taste (repeat ingredient)
1/8 teaspoon cayenne pepper (repeat ingredient)
2 ¼ lbs. boneless, skinless salmon fillets, cut into small pieces Olive oil for forming patties and brushing on grill rack (repeat ingredient
6 hamburger style rolls, split
2 cups red oak leaf lettuce

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the rouille, put the garlic cloves, mayonnaise, lobster meat, hearts of palm, bread crumbs, cayenne pepper and salt in a blender or food processor; process until fairly smooth and creamy. Transfer to a dish, cover with plastic wrap and chill in the refrigerator to allow flavors time to blend. A portion of the rouille will be used in the pattie, while the remaining rouille will be used as a condiment. To prepare mayo, combine all ingredients in a small bowl and mix well. Cover with plastic wrap and chill until time to use. To prepare salsa, combine all ingredients in a medium size bowl and mix well. Cover with plastic wrap and chill until time to use. To make the patties, combine the bread crumbs, reserved rouille, olive oil, and fish sauce in a large bowl and season with salt and pepper. Fold salmon pieces into mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with olive oil. Place the chilled patties on the rack, cover, and cook, turning once, just until opaque throughout, about 2-3 minutes per side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burger, spread the remaining rouille on the cut sides of the rolls. On each roll bottom, place an equal portion of lettuce, a patty, an equal portion of the mayo, and an equal portion of salsa. Add roll tops and serve. Makes 6 burgers.

Comments 

I came up with this recipe one day when I was working with Lobster and Salmon at the same time. I remembers having a soup with Lobster and Hearts of Palm as ingredients, and I thought the combinations would work together well...and they did. These burgers are sure to please anybody who's looking for a unique way to grill fish with a twist and with interesting ingredients.