Grilled Trout Burgers for Dad
Eat your catch this Father's Day
June is the month we honor our fathers, often with cards, cookies, kisses or a good ol’ fashioned cookout. My father, who passed away six years ago on the summer solstice, was an avid gardener. He grew food purely because he could and shared it generously with friends and neighbors. He cooked infrequently, which made it easy for him to hone his signature dish–grilled salmon burgers infused with onions, garlic and herbs from our garden. I put a local spin on the dish by using Wisconsin-raised trout, and trade the ubiquitous ketchup topping for a spicy sriracha mayo. I can already hear the murmurs of delight as my family and friends dig in, and we celebrate life.
Recipe: Grilled Trout Burgers
A little over 1 lb Wisconsin trout, chopped finely (remove and reserve skin*) 1/2 cup bread crumbs 1 egg 4 tbsp shallots and/or green onions, finely chopped 1 heaping tbsp mayo 1 1/2 tsp mustard 1 tsp salt 1/2 tsp lemon zest 1 small clove garlic, minced 1/4 tsp pepper Canola oil for brushing on burgers *You will use the skin for grilling–your fishmonger can help to skin the fish
Mix chopped trout with other burger ingredients, and let chill in a bowl for at least 30 minutes. Light grill to medium heat (about 350 to 400 degrees). When ready to grill, make patties. Then lay skin, scale side down, on grill, and place patties on top of the skin. If you do not have the trout skin, you can use slices of lemon laid on the grill. Cover grill and cook about 5 minutes. Carefully flip each fish patty and cook on the other side until done, about 5 more minutes. To finish each burger, gently brush with oil and place directly on grill for about 1 minute each side.
Serve burgers on fresh buns with greens, sriracha mayo (see recipe below), pickles and extra hot sauce if desired.
1/2 cup mayo 1 small clove garlic, minced 1 tsp lemon juice 1-2 tsp sriracha sauce (find it as Asian food stores such as Asian Midway) 1/2 tsp honey or maple syrup
Whisk ingredients together in a bowl. Chill until ready to serve.
Otehlia Cassidy is a Madison writer and cook with a passion for local foods and culinary adventures. Read her new blog, and find more recipes on the Habitat page of madisonmagazine.com.