How to Make Fresh Trout Burgers

Fresh trout deserves more than the usual pan fry, especially when warm weather calls for lighter, creative meals. Trout burgers are an easy way to turn a day on the water into a crowd-pleasing dish that still lets the fish shine. This recipe balances delicate trout with fresh herbs, soft brioche buns, and a tangy curry-lime mayo. It is simple enough for weeknights yet impressive enough for weekend gatherings.

Why Trout Burgers Work So Well

Trout burgers highlight the natural flavor and texture of fresh fish without burying it under heavy breading. Finely dicing the trout instead of grinding it keeps the patties tender and flaky, while a short chill time helps everything bind together. The seasoning stays light, allowing the fish to remain the star, and the toppings add freshness rather than weight. For anglers, this recipe is also flexible, working just as well with salmon, char, or other flaky fish when trout is not available.

Another advantage is speed. From prep to plate, these burgers come together quickly once the mixture has chilled. They are ideal for summer meals after a long day on the water or anytime a lighter alternative to beef burgers sounds appealing.

Ingredients

Trout Patties

• 1 lb. rainbow trout, boneless and skinless

• ½ cup mayonnaise

• 1/3 cup panko breadcrumbs

• 1 tsp. Dijon mustard

• ½ tsp. white pepper

• 2 tsp. dill, minced

• 2 tsp. chives, minced

• ½ tsp. Lawry’s Seasoned Salt

• Cooking oil

Curry-Lime Mayo

• ¾ cup mayonnaise

• ¾ tsp. mild to medium curry powder

• 3 tsp. fresh lime juice

Burger Assembly

• 4 brioche buns

• Lettuce

• Cucumber, thinly sliced

• Avocado, sliced

• Tomato, sliced

Also works with:
Any flaky fish such as salmon or char

Directions

1. Prepare the trout mixture:
   Finely dice the boneless, skinless trout and place it in a mixing bowl. Add the mayonnaise, panko breadcrumbs, Dijon mustard, white pepper, dill, chives, and seasoned salt. Gently mix until all ingredients are evenly combined, being careful not to overwork the fish.

2. Chill the mixture:
   Cover the bowl and refrigerate for one to four hours. This step allows the mixture to firm up and bind, making the patties easier to shape and cook without falling apart.

3. Make the curry-lime mayo:
   In a separate bowl, combine the mayonnaise, curry powder, and fresh lime juice. Mix until smooth and set aside in the refrigerator until ready to use.

4. Cook the patties:
   Heat a nonstick skillet over medium to medium-high heat and add a light coating of cooking oil. Form the chilled trout mixture into four evenly sized patties. Cook for about four to five minutes per side, until browned and the internal temperature reaches 145 degrees.

5. Assemble the burgers:
   Place each trout patty on a brioche bun and top with curry-lime mayo, lettuce, cucumber, avocado, and tomato. Serve immediately while warm.

Tips for Better Trout Burgers

Using trout that weighs at least half a pound makes deboning much easier and saves prep time. Keep the patties cold until just before cooking to help them hold their shape. A nonstick pan works best, as fish patties are more delicate than meat. If grilling is preferred, a grill pan or foil-lined surface can help prevent sticking.

A Fresh Way to Celebrate the Catch

Trout burgers are a reminder that fresh fish can be fun, approachable, and full of flavor without complicated techniques. They fit perfectly into summer cooking while still honoring the effort it took to bring the fish home.

Image/Source: MeatEater