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1
Combine all of the ingredients in a small bowl.
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2
Cover and chill until needed.
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3
Combine the saffron threads and lemon juice in a small bowl and set aside to soak for 20 minutes to l hour.
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4
Transfer the soaked saffron to a blender.
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5
Add the mayonnaise and blend until smooth.
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6
Transfer to a bowl and season with salt and pepper, to taste.
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7
Cover with plastic wrap and chill until serving time.
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8
Spread the red snapper and shrimp evenly over the bottom of a large glass baking dish.
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9
Wearing kitchen gloves, or using a fork, gently mix in the egg whites, thyme, salt and pepper; combine together well.
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10
Mix in enough panko to bind the ingredients together and form into 6 equal patties to fit the slices of bread.
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11
Cover with plastic wrap and chill until needed, at least 30 minutes.
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12
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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13
When the grill is ready, generously brush the grill rack with canola oil.
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14
Lightly brush both sides of each slice of bread with olive oil.
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15
Place the bread slices on the outer edges of the grill rack to toast lightly, turning once with tongs; set aside.
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16
Place the patties on the
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17
middle of the grill rack, cover, and cook for 3 1/2 to 4 minutes, turning once with a large spatula, until the patties are just cooked through; do not overcook.
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18
To assemble the burgers, spread about l tablespoon of the mayonnaise evenly over 1 side of each toast.
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19
Place a patty on 6 of the mayonnaise-coated toasts.
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20
Using a slotted spoon, evenly top each patty with the tomato-fennel relish.
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21
Add the toast tops, mayonnaise side down.
