TROUT BURGERS
This trout burger recipe makes a great summer meal and it comes together in a snap. It’s best to prepare with fish that are a half pound or bigger because smaller trout are a hassle to debone. Or, you can use salmon, char, or any flaky fish. Tender brioche buns and tangy curry-lime mayo complement these delicate fish patties.
- 1 lb. rainbow trout boneless and skinless
- ½ cup mayonnaise
- 1/3 cup panko breadcrumbs
- 1 tsp. Dijon mustard
- ½ tsp. white pepper
- 2 tsp. dill minced
- 2 tsp. chives minced
- ½ tsp. Lawry’s Seasoned Salt
- Cooking oil
- Curry-Lime Mayo
- ¾ cup mayonnaise
- ¾ tsp. mild to medium curry powder
- 3 tsp. fresh lime juice
- Burger
- 4 brioche buns
- Lettuce
- Cucumber thinly sliced
- Avocado sliced
- Tomato sliced
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Finely dice boneless, skinless trout and combine in a bowl with the remaining patty ingredients, except the oil. Cover and refrigerate for 1-4 hours and allow the mixture to chill and bind.
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Combine curry-lime mayo ingredients and set aside until ready to serve.
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Heat a nonstick skillet over medium to medium-high heat, and then add oil. Form chilled trout mixture into 4 patties and cook until browned on both sides and internal temperature reaches 145 degrees, or about 4-5 minutes on each side.
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Assemble trout burgers with curry-lime mayo and desired fixings.
Sources: themeateater
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