Steelhead Trout Burgers

These burgers will probably be the easiest and yummiest thing you make all week. I know they were extremely well received at my house. They did not last very long at all!

original recipe via nytimes.com 

Steelhead trout is such a great fish. It looks like salmon, and has a very similar taste, but it is a much more sustainable choice. It's a freshwater fish, and the farming practices are actually well regulated. Check out seafoodwatch.org for more info. This is also a very affordable fish! You can use salmon if you prefer, but after reading so much about the problems with salmon fishing and farming, I switched over to eating trout at home. 

Grocery list items: 

Steelhead trout 

shallots 

capers 

kaiser rolls or other bun 

kale 

avocado 

 Steelhead Trout Burgers
1 1/4 lb steelhead trout fillet, skinless
2 tsp dijon mustard
2 shallots
1/2 cup whole wheat panko bread crumbs
1 tbsp capers, drained
salt + pepper (to taste)
2 tbsp olive oil
4 kaiser rolls
4 tsp butter
1 tbsp garlic powder
hot sauce
1/2 avocado
4 leaves kale
hot sauce, to taste
pickled jalapeños, as desired

Start by combining about 1/4 of your fish with the dijon mustard in a food processor. Blend until a paste forms, scraping down the sides as needed. Peel and chop your shallots, and add to the food processor, pulsing a few times until they are chopped a bit. Now you can add the rest of the fish, cut into large chunks. Pulse the food processor a few times until it is well chopped but not completely pulverized. 

Add the bread crumbs, capers, and salt and pepper and gently mix. 

Use your hands to form patties, this recipe will make four. You can cover them and put them in the fridge while you prepare your toppings for the burger.

Tear kale from stems, leaving leaves in large pieces. Slice avocado into thin slices. Slice open rolls and butter them, then sprinkle with garlic powder. You can toast the rolls while you wait for your burgers to cook. 

Heat olive oil in a pan and then add your burgers. Cook about 4-5 minutes a side, or until they are nice and browned on the outside. 

The key is not to overcook them. Your burgers should still be nice and moist on the inside, with just a bit of browning on the outside. Making thicker patties helps with this. 

Assemble your burger on the toasted garlic bun as you like. We enjoyed our kale, avocado, jalapeños and a touch of Franks Red Hot, but you can make them less spicy, or really use any condiments. 

Enjoy your burger! It was all I could do not to eat two of them, if we're being honest. 

Steelhead Trout Burgers

1 1/4 lb steelhead trout fillet, skinless
2 tsp dijon mustard
2 shallots
1/2 cup whole wheat panko bread crumbs
1 tbsp capers, drained
salt + pepper (to taste)
2 tbsp olive oil
4 kaiser rolls
4 tsp butter
1 tbsp garlic powder
hot sauce
1/2 avocado
4 leaves kale
hot sauce, to taste
pickled jalapeños, as desired

Directions:
1. In a food processor, blend together 1/4 of the fish with the dijon mustard to make a paste.
2. Add shallots to the food processor and pulse, then add remaining fish and pulse, being careful not to blend too much.

3.  Remove mixture from food processor and gently mix in panko, capers, and salt and pepper.

4. Form 4 patties using your hands, then refrigerate while you complete your prep.

5. Tear kale from stems, slice avocado, and add butter and garlic to rolls. 
6. Heat olive oil in a pan, then cook burgers, about 4-5 minutes a side, to brown but not cook through completely.
7. Toast buns, assemble condiments (hot sauce, jalapeños, etc), and top with burger.