Summer. Barbecue. Burgers. It’s a pretty standard combo, but that doesn’t mean you can’t mix it up a little, especially if you’re having people over. These flavoursome trout burgers topped with a quick cucumber pickle and green goddess mayonnaise are definitely company-worthy.
This recipe employs a variety of tastes and textures using ingredients that can readily be found among local food offerings, making fresh an easy goal. Feel free to experiment with your favourite herbs. Have fun, and enjoy your handiwork hot off the grill.
Smokey Trout Burgers
- 1/2 cup white wine vinegar
- 2 Tbsp. granulated sugar
- 2 tsp. salt
- 1 cucumber, thinly sliced
- Half small onion, sliced
- 2 tsp. chopped fresh dill
- 1 green onion, sliced
- 1/2 cup mayonnaise
- 2 Tbsp. sour cream
- 1 tsp. each chopped fresh parsley, chives and tarragon
- 1 tsp. white wine vinegar
- 1/2 tsp. chopped fresh garlic
- 1-1/2 lb trout, skinned & cubed
- 1 egg, lightly beaten
- Half a sweet red pepper, diced
- 1/4 cup dry breadcrumbs
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. grainy mustard
- 2 tsp. fish seasoning
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- Pinch of pepper
- 6 onion buns
- 1-1/2 cups torn red leaf lettuce
Pickle: In medium glass bowl, combine vinegar, sugar and salt; stir to dissolve sugar. Add cucumbers and onions; stir to coat. Let stand for 30 minutes. Drain and toss vegetables with dill.
Herb Mayonnaise: In small bowl, stir together, onion, mayonnaise, sour cream, parsley, chives, tarragon, vinegar and garlic.
Burger: In food processor, combine trout, egg, red pepper, breadcrumbs, parsley, mustard, fish seasoning, paprika, salt, and pepper. Pulse to combine. Mixture should be chunky. Shape into 6 burgers.
Place burgers on greased grill over medium heat. Grill, covered, for 4 to 5 minutes per side or until no longer pink inside and a thermometer inserted sideways into centre of each burger reads 158°F (70°C).
Toast buns on grill. Top each bun bottom with lettuce, mayonnaise mixture, burger, cucumber pickle and bun top.