Trout Burger Recipe

Trout Burger Recipe

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.

trout patties

Serving size


Time to make

1.5 hours


Trout Patties

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

Cooking oil

Curry-Lime Mayo

¾ cup mayonnaise

¾ tsp. mild to medium curry powder

3 tsp. fresh lime juice


4 brioche buns


Cucumber, thinly sliced

Avocado, sliced

Tomato, sliced

Also works with

Any flaky fish


  1. 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.
  2. Combine curry-lime mayo ingredients and set aside until ready to serve.
  3. 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.
  4. Assemble trout burgers with curry-lime mayo and desired fixings.