Trout Burger

Trout Burger

Time: 30 minutes (+ 30 min in fridge)
Yield: 3 burgers (~1/3lb each)

Burger Ingredients: 

  • 1lb ground trout 
  • 1 cup red onion, finely minced
  • 1 cup celery, finely minced
  • 2 Tbs capers, finely minced
  • 1 beaten egg
  • 1/4 cup breadcrumbs (optional) 
  • 1-2 Tbs butter
  • 3 slices of Manchego cheese 
  • 6 leaves of lettuce 
  • 1 heirloom tomato, sliced
  • Brioche buns
  • Salt & Pepper to taste
  • Olive oil 

Avocado Créma Ingredients:

  • 1 avocado 
  • 1/4 cup Greek yogurt 
  • handful of cilantro
  • 1/2 lime 
  • 2 Tbs olive oil 

Burger Prep Instructions:

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

Cooking Instructions:

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

Avocado Créma Instructions:

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

Plating Instructions:

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