Salmon Burgers with Sweet Pickle Relish

1 cup mayonnaise

6 tbsps bread-and-butter pickles (minced)

2 tbsps bread-and-butter pickle juice

2 tbsps minced dill

Kosher salt and freshly ground black pepper (to taste)

1 1/2 lbs skinless center-cut salmon fillet (finely chopped)

2 cups panko bread crumbs (divided)

1/2 cup mayonnaise

1/2 cup finely chopped parsley

1 tbsp minced dill

1 tbsp minced capers

1 tsp Kosher salt

1 tsp Worcestershire sauce

1 tsp lemon zest (finely grated)

1/2 tsp freshly ground black pepper

2 garlic cloves (minced)

1/4 cup vegetable oil (divided)

6 King's Hawaiian rolls (split and toasted)

Shredded iceberg lettuce (for garnish)

Chardonnay

WHISK together all the sauce ingredients for sweet pickle relish, then set aside.

MAKE the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.

HEAT 2 tablespoons of vegetable oil, in 2 large nonstick skillets, over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.

SPREAD the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.