Double-Decker Shrimp & Salmon Burgers with Caviar Sauce

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

This American burger is great because everything about it can be found locally. Grocery stores in America have gotten really great about having products readily available for the average and above average consumer. The ingredients used in my recipe all came from one grocery store. No need to go to any specialty stores. With gas prices being high who wants to travel 30 miles to find a bunch of different ingredients.


2 cedar or hickory wood (preferably hickory) planks
2 1/4 lb. Boned and skinned salmon
1/2 cups panko bread crumbs
1/2 cup minced green onion
1 egg, lightly beaten
1 tsp salt
1 tsp freshly cracked black pepper
2 1/4 lb shelled, cleaned, deveined fresh jumbo shrimp
2 tsp dried parsley
2 tsp dried chives
1/2 cup Olive oil
1 cup Alfalfa spouts (6 small portion for each burger topping)
1 Head of Red Leaf Lettuce (2 leafs per burger)
6 Fresh 1/4 inch slices of red onions for each burger
1/4 cup Balsamic vinegar
1/2 Stick of unsalted butter
1 tsp pure honey
6 Brioche buns
Caviar Sauce:
1/4 Cup sour cream (Daisy brand)
1/2 Mayonnaise (Hellmans)
2 tbsp cream cheese (Kraft)
1 tsp dried dill
1 tbsp Caviar (inexpensive lumpfish caviar black or red)
Bacon and Sun Dried Tomato Mayonnaise:
3/4 cup Mayonnaise (Hellmans)
3 tsp julienne cut sun dried tomato
2 tbsp Bacon Bits (Hormel brand)
2 Dashes of Tabasco Chipotle flavored


Heat grill to medium high (350 degrees) and cover it. Soak wood planks in water before preparing burgers for 40 minutes. Cut the salmon into pieces small enough to place in your food processor. Pulse until the salmon is finely chopped not minced or pureed (lol). Place salmon into a mixing bowl and add the panko bread crumbs, green onions, egg, the salt, and cracked black pepper. Then mix gently then shape the mixture into 6 even sized balls then shape into burger patties about 4 inches wide and 3/4 inch thick. Place in glass pan cover and place in refrigerator. Place wood planks on grill leave on grill during Shrimp burger preparation heat for 5 minutes, then turn plank to the other side and allow planks to slightly be charred. Make shrimp burger by placing the shrimp in a food processor with parsley and chives. Pulse ingredients until semi-chunky and not too minced. Shape patties to same size as salmon patties. Then carefully press both patties (salmon & shrimp) together. Make sure they are both securely together by forming both with firm pressure doing so in a circular motion. Lightly brush charred side of planks with olive oil. Place salmon side of the burgers on charred side of the planks. Cover grill with lid. Check burgers after 5 minutes. Burgers should be rare. Using a spatula place burgers onto “HOT” grill and finish cooking on grill for 2 minutes on each side and create 2 sets of grill marks in doing so. When done allow burgers to rest on planks. Melt butter with honey in saucepan over medium heat. Then lightly brush brioche buns lift grill lid and quickly toast buns. Next, baste red onion slices with balsamic vinegar then place on grill until grill marks have set in (2 minutes on each side).
Arrange burgers: Bottom bun then 1 heaping tsp of sun-dried tomato and bacon mayonnaise, then red leaf lettuce. The lay the shrimp side of the burger down. Next add grilled red onion, 1 heaping tsp caviar sauce, then add small mount of alfalfa sprouts. Finally top with bun. Repeat for rest of the burgers.