Trout Burger

Trout Burger

September 28th, 2011 Mark Jones in Getout Bestmonth

Why we love it

Good Eats celebrity chef Alton Brown can help you eat healthy and protect the environment at the same time. The Serve & Protect sustainable seafood initiative provides healthy recipes that highlight a boatful of beneficial ways to eat fish species that will lessen the negative impact on the environment, like farm-raised trout.

Try the October recipe below and find more fantastic food tips at tnaqua.org/SustainableSeafood.

The Trout Burger

How it's done

(Recipe courtesy Alton Brown)

Ingredients

• 1 pound U.S. farmed rainbow trout fillets, boneless & skinless

• 1/3 cup panko breadcrumbs

• 1/4 cup scallions, finely diced

• 1/4 cup red bell pepper, finely diced

• 1 tablespoon prepared horseradish

• 1 egg white

• 1 teaspoon kosher salt

• 1/4 teaspoon black pepper, freshly ground

• 1 tablespoon vegetable oil

• 4 burger buns

• mayonnaise, optional

Yeild: 4

Prep Time: 20 minutes

Cook Time: 7 - 8 minutes

Inactive Prep Time: 1 hr and 3 minutes

Prep Steps

  1. Place the trout into the freezer for 30 minutes or until firm, but not completely frozen.
  2. Chop the trout into 1/4-inch cubes and transfer to a medium-mixing bowl.
  3. Add the panko, scallions, bell pepper, horseradish, egg white, kosher salt and black pepper.
  4. Divide the mixture into 4 equal portions and shape into burger patties that are about 3/4-inch thick and 3 1/2-inches round. Cover and place in the refrigerator for 30 minutes.
  5. Heat the oil in a 10-inch non-stick sauté pan set over medium heat until it shimmers.
  6. Add the burgers to the pan and cook for 4 minutes or until lightly browned.
  7. Flip and continue to cook for another 3-4 minutes or until lightly browned and the burger has reached an internal temperature of 135 degrees F.
  8. Move to a plate and let rest for 3 minutes prior to serving.