Grilled Trout Burger Recipe

By Marcus Samuelsson |

If you don’t have a neighborhood trout guy ask your fish monger for steelhead or rainbow trout, or use salmon. Topped with cilantro-cumin yogurt sauce and plenty of cold crisp vegetables, grilled trout burgers become a standup and eat with two hands event.

For more recipes from Patrice Johnson:

Brandade

Rye Blini with Quick Pickled Beets and Gravlax

Hovdessert with Chocolate Balsamic Sauce

Carrot and Crayfish Salad

The Foods Swedes Eat

Prep Details

Servings: 4

Calories per serving: 160 per serving

Ingredients

For fish burgers:

1 ½ pounds trout, deboned and skin removed

1/3 cup panko bread crumbs

1/3 cup mayonnaise

1 ½ tbsp. each fresh chives and cilantro, chiffonade

1 small shallot, diced

1 sweet or hot chili pepper, diced

zest of lemon or lime

2 tsp. lemon or lime juice

2 tsp. prepared mustard

1 tsp. cumin

1 tsp. prepared horseradish or Sriracha

salt and pepper , to taste

For Cilantro-Cumin Yogurt

1 cup Green-style yogurt

handful chopped cilantro

juice from 1 lime

zest from 1 lime

1 tbsp. capers, drained and diced

1 tsp. cumin

salt and pepper , to taste

Directions

Cumin and cilantro add a zesty kick to these fresh trout burgers. You can also substitute salmon for the trout.

Cumin and cilantro add a zesty kick to these fresh trout burgers. You can also substitute salmon for the trout.

Top with cilantro cumin yogurt sauce and fresh vegetables for a healthy dinner.

1. Cut fish into bite-sized piece then pulse a few times in food processor until chopped fine, but not mushy (or use sharp knife to cut into very small pieces). Do not over-process; less is more.

2. In large mixing bowl combine bread crumbs, mayo, herbs, shallot, chili, and seasonings. Add fish and mix until uniformly combined. Form mixture into four burgers. Chill at least an hour.

3. Place burgers on grill over direct heat and cook about 3 to 4 minutes each side or to desired doneness.

Cilantro-Cumin Yoghurt “Tartar” Sauce

1. Combine Greek-style yoghurt, chopped cilantro, zest and juice from 1 lime, capers, cumin, and salt and pepper. Let stand to allow for flavors to combine.