Salmon Kielbasa Shrimp Burger with Sour Cream Horseradish Sauce

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2/3 cup sour cream
2/3 cup mayonnaise
1 teaspoon horseradish
1/4 cup finely chopped red onion
1/4 cup finely chopped green onion
1 teaspoon dill
1 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon fresh lime juice
3 (7 ounce) cans salmon
1/2 cup flour
1 teaspoon baking powder
1 teaspoon garlic salt
1 teaspoon black pepper
5 egg whites/beaten
6 chopped green onions/no tops
1/2 chopped fresh basil
3 teaspoons hot sauce
1/2 cup cooked beef Polish kielbasa/chopped finely
1 cup cooked shrimp/tails cut off and chopped finely
3/4 cup crumbled bleu cheese
Vegetable oil for brushing on grill rack
6 ciabatta rolls
12 pieces Romaine lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make topping: Mix together sour cream, mayonnaise and horseradish in small bowl. Add onions, spices and lime juice and blend well. Refrigerate until ready to use.

To make patties: With a pastry cutter or fork, break up salmon until there are no chunks in medium bowl. Add flour, baking powder, salt and pepper and blend in. Mix in egg whites, onions, basil and hot sauce. Add kielbasa, shrimp and blue cheese and mix together until firm. Form into 6 patties.

Brush the grill rack with vegetable oil when ready. Place the patties on the rack, cover, and cook about 6 minutes. With a spatula, turn over the patties and cook an additional four minutes.

Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble: Place a lettuce leaf on bottom of roll, add a dollop of topping, burger, another dollop of topping, another lettuce leaf and roll top. Enjoy!