Chattanooga Now Trout Burger

Chattanooga Now Trout Burger

September 28th, 2011 by Mark Jones in Get Out - 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

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.