Mean “Go Greene” Pittsburgh Steelers Burger
3/4 cup Hellman’s mayonnaise
2 teaspoons fresh garlic, minced
1/2 teaspoon Asian chile garlic sauce*
1 1/2 teaspoons fresh lemon zest
1/2 lemon, juiced
1/2 teaspoon fresh dill, chopped
1/8 teaspoon kosher salt
1/8 fresh ground black pepper
1 1/2 lbs. fresh Steelhead trout filet, skin on
3/4 lb. fresh sea scallops
1 tablespoon Steel Curtain Sauce
1 teaspoon Zatarain’s Creole Mustard, or any other spicy brown mustard
1/2 teaspoon smoked sea salt, or kosher salt
1 teaspoon McCormick’s Grill Mates Salmon Seasoning
1/4 cup panko
6 Big Marty’s** hamburger buns, or other soft sesame seed hamburger buns
2 tablespoons, plus extra for oiling grill Colavita extra virgin olive oil
6 leaves Butter crunch, or Boston lettuce
1 seedless cucumber, skin on, sliced thin into ribbons
1 ripe California avocado, peeled, pit removed, and sliced into 12 slices
For the Steel Curtain Sauce
In a glass or non reactive bowl combine the Hellman’s mayonnaise, 1 teaspoon of the garlic (reserve the rest), Asian chile garlic sauce, 1 teaspoon of the lemon zest (reserve the rest), 1/2 teaspoon of the lemon juice (reserve the rest), a 1/4 teaspoon of dill (reserve the rest), and the kosher salt & fresh ground black pepper. Mix ingredients well, cover with plastic wrap and keep cold until ready to use.
For the Steeler’s Burgers
With a very sharp thin knife carefully remove the skin from the steelhead trout. Finely dice the trout. Place the diced trout in a glass or non reactive bowl, cover with plastic wrap and keep cold while assembling the rest of the burger components.
To a food processor add the scallops, 1 tablespoon of the Steel Curtain Sauce, the creole mustard, the reserved 1 teaspoon of garlic, the reserved 1/2 teaspoon of lemon zest, the reserved 1/4 teaspoon of dill, smoked sea salt, and salmon seasoning. Process until the scallops are smooth and there are no visible pieces/chunks of scallop (approx. 30 seconds).
Remove the trout from the refrigerator or cooler, add scallop mixture to the trout, top with panko. Carefully fold in the panko and scallop mixture into the tout working gently until just incorporated.
Prepare a baking sheet by lining with a piece of parchment paper or wax paper. Fill a 2/3 cup measuring cup with the tout/scallop mixture and deposit onto the paper. Repeat the process for the remaining 5 burgers making sure to keep them separated. Handling the mixture as little as possible, form into individual patties appropriately sized for your buns. Cover with another sheet of parchment paper chill for at least 20 minutes.
Preheat a gas grill to med-high.
Put your Big Marty’s or other soft sesame seeded bun on a cookie tray. Brush the insides generously with Colavita extra-virgin olive oil. Set aside.
I like to grill these burgers on a non-stick grilling grid (available at Crate & Barrel). Saturate a paper towel with Colavita Olive Oil. Use a long set of tongs to rub the oil drenched paper towel over the grill grid. Remove patties from the refrigerator or cooler and immediately place on the hot oiled grill grid. Cook 3-4 minutes per side or until an internal temperature of 150 degrees. Transfer patties to a platter, loosely tent with foil and let them rest for 5 minutes.Drop grill temperature to med -low.
Place Big Marty’s oiled side down on the grill. Toast each bun until light and golden. Transfer buns to a large cutting board toasted side up.
Build all 6 burgers assembly line style from the bottom up. First, generously spread the steel curtain sauce inside the top and bottoms. Next place one leaf of lettuce on each bun bottom, followed by a generous amount of cucumber ribbons, next the burger patty, then two slices of avocado per burger, then gently replace bun tops.
Whisk the finished burgers over to your friends and family (or the judges) and smile big, because you know they are about to eat the MEANEST GREENEST PITTSBURGH STEELERS BURGER ever!