Ingredients

• 6 Portuguese sweet rolls, split

• 2 cups shredded crisp lettuce

Tartar sauce

• 1/2 cup mayonnaise

• 1/3 cup chopped bread-and-butter pickles

• 1/3 cup chopped tart apple

• 1 teaspoon McCormick Old Bay Seasoning

• 1/2 teaspoon freshly squeezed lemon juice

Patties

• 11/2 pounds swordfish meat, finely chopped

• 1/2 cup panko (Japanese bread crumbs)

• 1/4 cup crushed cornflakes

• 1/4 cup chopped bread-and-butter pickles

• 1/4 cup minced sweet onion

• 1 egg, lightly beaten

• 1 tablespoon minced garlic

• 1/2 teaspoon finely chopped fresh dill

• 5 teaspoons McCormick Old Bay Seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

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

2 To make the sauce, combine all the ingredients in a bowl and stir to blend thoroughly. Cover and refrigerate until assembling the burgers.

3 To make the patties, combine all the ingredients in a large bowl and mix gently. Form the mixture into 6 equal patties to fit the rolls.

4 Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

5 To assemble the burgers, on each roll bottom, place an equal amount of lettuce, a patty, and an equal amount of the tartar sauce. Add the roll tops and serve.

Serves 6

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Excerpted from Burger Parties by James McNair and Jeffrey Starr Copyright © 2010 by James McNair and Jeffrey Starr. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.