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Trout Burger

Trout Burger

Prep Time: 45 min (30 min in fridge)

Cook Time: 15 min

Yield: 3 burgers (~1/3lb each)

Ingredients: 

     Burger

  • HVF Ground Trout -- 1lb
  • Red onion -- 1 cup, finely minced
  • Celery -- 1 cup, finely minced
  • Capers -- 2 Tbs, finely minced
  • Beaten egg -- 1
  • Breadcrumbs (optional) -- 1/4 cup 
  • Butter -- 1-2 Tbs
  • Manchego Cheese -- 1 slice per burger
  • Lettuce -- 2 leaves per burger
  • Heirloom tomatoes -- sliced
  • Brioche buns
  • Salt & Pepper -- to taste
  • Oil -- enough to cover pan

     Avocado Créma

  • Avocado -- 1
  • Greek Yogurt -- 1/4 cup
  • Cilantro -- handful
  • Lime juice -- 1/2 a lime
  • Olive oil -- 2 Tbs

Burger Prep

  1. Cut all of your vegetables and measure out ingredients
  2. In a large bowl, mix trout, vegetables, capers, and egg
  3. Keeping mixture in the bowl, divide into 3 roughly equal parts
  4. Dampen your hands with cold water and gently form a 3 burger patties with your hands
  5. Refrigerate patties for at least 30 minutes to allow them to firm up before cooking

Cooking Instructions

  1. Season formed burger with salt and pepper on both sides
  2. Heat a well-oiled pan on medium high until oil is shimmering
  3. Place burger in pan and cook 2-3 minutes on one side until golden-brown 
  4. Gently flip & turn down heat to medium after 30 seconds
  5. Add 1-2 Tbs of butter 
  6. Add your manchego slices to the tops of your burgers
  7. Cover pan until cheese is melted
  8. Remove burger from pan and set aside
  9. Take brioche buns and toast on same pan as burger for 2-3min

Avocado Créma Instructions

  1. Add avocado, Greek yogurt, cilantro, lime juice, olive oil, salt & pepper in a
    food processor (or mash ingredients in a bowl) and blend until
    smooth

Plating Instructions:

Place lettuce, tomato slices, and burger on bottom bun, top with a
dollop of avocado créma, and enjoy!

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