Moroccan Lake Trout Burger
These delicious lake trout burgers are the perfect thing to make with some of your big catch.
Moroccan Lake Trout Burger
By Walleye Direct
Prep time:
30 minutes
Cook time:
10 minutes
Servings:
2-4
Ingredients
- For the Burgers
- 1 lb skinless, boneless, lake trout fillet(s)
- 1 shallot (or 1/2 small brown onion), finely minced
- 1 clove garlic, finely minced
- 2 tablespoons fresh parsley, finely minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon Aleppo chili flakes (or ¼ tsp regular chili flakes)
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1 teaspoon Moroccan preserved lemon peel, chopped (optional)
- ½ cup breadcrumbs
- Kosher salt
- 1 tablespoon olive oil
- For the Toppings
- 4 tablespoons mayonnaise
- -/+1 teaspoon harissa paste (more or less if you like it spicier, or less spicy)
- 1 clove garlic, finely minced
- 1 teaspoon lemon juice
- 2-4 soft hamburger buns
- Shredded lettuce
Instructions
- Chop the lake trout fillet(s) into 1/4″ tiny cubes. Put 2/3rds of the chopped trout into a mixing bowl, leaving the other 1/3 on the cutting board.
- Run your knife through the remaining 1/3 over and over, repeatedly chopping it into smaller and smaller pieces. You basically want to create a paste. Use the flat of the blade to scrape the minced trout across the cutting board a few times to break it down even further. Add to the rest of the trout in the bowl.
- Add the rest of the ingredients except for the salt and olive oil (adding salt too early in this process can cause an unwanted change in texture) and mix very well.
- In a small bowl, mix the toppings ingredients - mayo, harissa paste, garlic, and lemon juice. Set aside.
- Add the tablespoon of olive oil to a non-stick or cast-iron pan over medium-low heat. Form the chopped trout into 2 large or 4 small patties. Unlike ground meat, these patties won’t shrink, so match the size to the buns you’re using.
- Season the patties with a pinch of salt just before adding them to the pan. Carefully add the patties to the pan. They’ll be a little hard to handle, but they’ll firm up. Cook for about 5 minutes on one side. Carefully flip over and cook for another 4-5 minutes. These burgers are relatively delicate. If one falls apart a bit, it’s no big deal, just stuff it into the bun when it’s done.
- Spread the sauce onto the buns, add the lettuce, then add the trout patty. Serve immediately. Enjoy!
