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.
Time to make
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
¾ cup mayonnaise
¾ tsp. mild to medium curry powder
3 tsp. fresh lime juice
4 brioche buns
Cucumber, thinly sliced
Also works with
- 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.
- Combine curry-lime mayo ingredients and set aside until ready to serve.
- 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.
- Assemble trout burgers with curry-lime mayo and desired fixings.