Steelhead Trout Burgers

Anyone who has ever gone trout fishing (or "troutin" as we say in Newfoundland) probably knows it doesn't get much better then having a shore lunch or breakfast at the cabin consisting of fresh trout (either whole or fillets) fried in bacon fat, served with bacon, fried potatoes and toast. Although a simple meal, it's hard to beat the combination of the smokey bacon, super fresh fish and savory potatoes. Recently I took this classic meal and did my best to turn it into a burger. What I have come up with is a steelhead trout burger served on a toasted potato roll, with lettuce, sliced tomato and crisp bacon strips. The kicker is a homemade peppery lemon-dill mayo.

With or without a food processor, preparing the fish couldn't be easier, and the mayo takes just a second to whip up. If you don't have fresh trout, salmon works equally well. Here's how I did it all.

Steelhead Trout Burgers

- 16-20oz fresh steelhead trout fillet (free of bones and skin removed)
Using a large knife, chop the fish into small pieces, about 1/2 inch, pieces (or pulse in a food processor, but don't overdo it, about 5-6 pulses).
In a large bowl, combine the chopped fish with the following:
- juice and zest of half a lemon
- 1 Tbsp fresh dill, minced
- 1/3 cup bread crumbs (such as panko)
- 1 egg, beaton
- splash of Worcestershire sauce
- 1 tsp Old Bay seasoning
- dash of cayenne pepper (optional)
- 1/4 Tbsp fresh cracked pepper and kosher salt

Mix with hands and form into 4 burger patties. cover with wax paper and let set up in the refrigerator for about 30 minutes.

When ready to cook, these may be grilled or broiled, but I gave mine a quick saute.

In a large non-stick fry pan, over a medium heat, add:

- 2 Tbsp vegetable oil

Once oil shimmers, add the 4 burgers. Cook on one side for about 4 minutes and flip, and continue to cook to desired doneness. Another 3 minutes should cook it all the way through., It's important not to overcook these so they retain their moistness. Season the top with a little more pepper.

Peppery Lemon-Dill Mayo

In a bowl, mix the following:
- 1 cup mayo
- 3 Tbsp dill, minced
- juice and zest of a lemon
- 1/2 tsp fresh black pepper
- 1/8 Tbsp kosher salt

While the burgers are setting up, prepare the toppings, by cooking some good quality bacon until crisp, and slicing a tomato, and chopping some lettuce. For the rolls I use potato bread hamburger buns (which I love by the way because they are high in protein and fiber, but taste like white bread), which I toast. To assemble, put a layer of of the mayo on the bottom, followed by lettuce, tomato and bacon., follewed by the burger and a dollop of the mayo.

This might be the best fish sandwich I've ever had!