Bbq’d Creole wild rice salmon burger with roasted-tomato mayo

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 pound smoked salmon, cooked
1 tablespoon garlic, minced
1 cup wild rice, cooked
1 cup mayonnaise, divided
1/2 cup dry bread crumbs 
1 tablespoon old bay seasoning
1 large egg, beaten
1/3 cup onion, diced
4 large plum tomatoes, bbq'd on grill
3 tablespoons ketchup
6 teaspoons Dijon mustard, divided
4 haburger buns, toasted
4 pieces lettuce



Flake the salmon into a medium bowl. Mix the salmon gently with the garlic, cooked wild rice, 1/2 cup mayonnaise, panko, old bay seasoning, beaten egg, onion, 1/2 teaspoon salt, 1/2 teaspoon pepper. Form salmon mixture into 6 patties, set aside. For the roasted tomato mayo: In a processor, combine 1/2 cup mayonnaise, roasted tomatoes, ketchup, 2 teaspoons mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper. Process until smooth. Refrigerate until ready to use. Preheat grill to medium-high (350), indiredt heat. Spray the grates with non-stick spray.Cook the burgers, turning once, about 4-5 minutes per side. Lightly toast buns on grill and spread each with 1 teaspoon Dijon. Place desired amount of roasted tomato mayo on each bun and top each with a piece of lettuce.