Sea Burger

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.


1. 29oz Canned Salmon (about 2 Cans)
2. 1lb Shredded Crab Meat
3. 1/4 Cup White Onion
4. 1/4 Cup Green Bell Pepper
5. Salt to taste
6. Pepper to taste
7. 2 eggs
8. 1/2 Cup Italian Seasoned Bread Crumbs
9. 1/4 Cup Garlic Compound Butter
10. 12 Slices of Tuscan Bread
11. 1/3 Cup of Extra Virgin Olive Oil
12. 1 Cup Mild Cheddar Cheese
13. 1 Medium Tomato
14. 2 Cup Baby Spinach
15. Foil



·Align the grill racks with Foil (preferred the type for grilling) and poke a few holes for ventilation. ·Open the Canned Salmon and drain off any excess liquid. ·In a medium bowl add the Salmon, Crab, Onion, Green Pepper, Salt, Pepper, Eggs. ·Mix together until well incorporated. ·Slowly ass the Bread Crumbs and continue to the meat and continue to mix so not to make the mixture too dry. ·Brush the foils with A little Olive Oil. ·Form 6 even 1-inch patties and place on the grill. ·While the Salmon and Crab are cooking, take the bread and lightly spread one side with the compound butter. ·After 5-8 Minutes, flip the patties and cook for another 5-8 minutes. ·Once the patties are cooked on both sides, remove from grill to rest. ·Place the bread slices butter side down on the grill. ·Lightly brush the opposite side of the bread with Extra Virgin Olive Oil. ·When the butter sided s toasted flip over to toast the olive oil side. .When the olive oil side is almost toasted. Evenly add the Cheddar Cheese on the toasted butter side bread until melted and the other side is toasted. ·Remove bread from the grill. ·Take the tomato and slice into ½ inch slices. ·Place 1 to 2 slices of tomato on one piece of bread with the cheese side on the inside. ·Next add the Salmon Cake, followed by a few pieces of the Baby Spinach. ·Top with another slice of Toasted Tuscan Bread. Butter/Cheese side on the inside.