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
  smooth

Plating Instructions:

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