Santorini Seafood Burger
3 tablespoons honey
3 tablespoons capers, drained and rinsed
3 tablespoons lemon juice
1 cup plain yogurt (preferably Greek yogurt)
1 cup cherry tomatoes, chopped
1 English cucumber, chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons extra-virgin olive oil
3/4 pound peeled and deveined large shrimp, finely chopped
3/4 pound boneless and skinless Mediterranean white fish filets, finely chopped (e.g., branzino, sea bass)
1/2 cup bread crumbs
1/3 cup toasted almonds, ground
2 tablespoons fresh mint leaves
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 bun-sized pieces of olive bread, halved lengthwise
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Honey Caper Yogurt, in the bowl of a food processor combine honey, capers, lemon juice, and yogurt; process until well combined. Refrigerate until serving.
To make Santorini Salad, in a medium mixing bowl combine cherry tomatoes, cucumber, dill, and olive oil. Mix well to combine.
To make the patties, combine the shrimp, fish, bread crumbs, almonds, mint, egg, salt, and pepper in a large bowl. 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 bread pieces.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the bread pieces, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of Honey Caper Yogurt on the cut sides of the bread pieces. On each roll bottom, place a patty and an equal amount of Santorini Salad. Add the bread pieces and serve.