Trout Burgers
  • Course

    Main

  • Duration

    1.5 hours

  • Serves

    4
Chef’s notes

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

Ingredients

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

Burger

  • 4 brioche buns
  • Lettuce
  • Cucumber, thinly sliced
  • Avocado, sliced
  • Tomato, sliced

Also works with

Any flaky fish

Preparation

  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.
Chef’s notes

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

Ingredients

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

Burger

  • 4 brioche buns
  • Lettuce
  • Cucumber, thinly sliced
  • Avocado, sliced
  • Tomato, sliced

Also works with

Any flaky fish

Preparation

  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.

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Trout Burgers

Recipe by: Jenny Nguyen-Wheatley
Trout Burgers
  • Course

    Main

  • Duration

    1.5 hours

  • Serves

    4
Chef’s notes

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

Ingredients

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

Burger

  • 4 brioche buns
  • Lettuce
  • Cucumber, thinly sliced
  • Avocado, sliced
  • Tomato, sliced

Also works with

Any flaky fish

Preparation

  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.