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Ocean Trout Burgers with Remoulade and Slaw

By: Kai Gourmet

Makes: 4-6 burgers

Time Required: 1.5 hours

Ingredients

The Burger

  1. 1 ½ pd Tasmanian Ocean Trout fillet, skin-off and boned

  2. 1 green onion – chopped

  3. 1T Mayonnaise

  4. 1 inch knob of fresh Ginger, skin removed

  5. 1 C Panko breadcrumbs (can use gluten-free Panko) for coating burgers

Remoulade

  1. 1 C. Mayonnaise

  2. 2 T Capers, rinsed and chopped

  3. 4-5 Cornichons, chopped fine

  4. 1 – 2 T Basil – chopped

  5. 1-2 tsp fresh lemon juice (to taste)

  6. Freshly ground pepper, to taste

Coleslaw

  1. 4 – 5 C. Napa Cabbage, sliced very thin or shredded

  2. ½ small red onion, sliced very thin or shredded (can also substitute with 1/4 C chopped green onion)

  3. 2 T Mint – chopped

  4. 3 1/2  T Cilantro – chopped

  5. 1 Serrano chili (or Jalapeno) – seeds removed and minced

  6. Juice of 1 – 2 limes

  7. ½ – 1 tsp Kosher salt (to taste)

  8. 1/4 tsp freshly ground pepper (or to taste)

Olive Oil for cooking

4-6 Brioche hamburger buns

Preparing Ocean Trout Patties:

Chop 2/3 of the Ocean Trout by hand into small ¼” dice and place into a medium size bowl.  Cut remaining Ocean Trout into large chunks and place in food processor with mayonnaise.  Process until almost smooth. Scoop into bowl with cubed Ocean Trout. Finely grate ginger into mixture. Add green onion and freshly ground pepper. Mix with spoon until evenly blended.  Form into 4-6 patties the size of the burger buns.

(Note: By finely grinding part of the ocean trout, it will bind the rest of the coarsely chopped portion, allowing the patty to retain its moisture during cooking.)

Place Panko breadcrumbs in a plate and coat each burger entirely with panko crumbs. If needed, slightly push crumbs into the patty to make sure crumbs stick to the patty.

Transfer to a parchment-lined sheet or platter.  Repeat until all patties are coated adding more Panko if needed.

(Making ahead: Can be covered and refrigerated up to 3 hours before cooking.  Be sure to bring patties to room temperature before cooking.)

Remoulade:

Place mayonnaise into bowl.  Add chopped capers, cornichons, basil,  lemon juice and freshly ground pepper and mix thoroughly.  Refrigerate.

(Making ahead: Can be made up to 1 day in advance).

Coleslaw:

Place thinly sliced cabbage, red onion, cilantro, mint and chili into a medium sized mixing bowl.  1 hour before serving add in lime juice.  kosher salt and fresh ground pepper to taste.  You want the slaw to soften a little and should be tangy.

(Making ahead: Can mix cabbage and herbs in bowl, cover and refrigerate a few hours before serving. Because the onion can overwhelm the mixture, keep separate and combine when adding the lime juice.)

Cooking Ocean Trout Burgers:

Add generous amount of oil to a large non-stick skillet until a thin layer covers entire pan. Heat over medium-high heat until oil is hot and slightly shimmering.  Carefully place each Ocean Trout patty into the oil (should make sizzling sound) and cook until golden brown on each side. About 2-3 minutes per side.

Transfer patties to a paper towel-lined platter and if desired, squeeze fresh lemon juice over each one.

Assembling:

Very lightly grill or toast burger buns.  Slather a little Remoulade on each side of bun.  Place cooked Ocean Trout on bottom bun, top with the slaw and close with top of bun. Serve immediately.

 

Cook’s Note This is a very adaptable recipe.  If you have a little more herbs or less, that’s fine.  Can also switch out herbs with favorites you may have.  Same with cornichons and capers for Remoulade.  Just taste while making and if it tastes good, leave it!  Can also add a little mayo to the slaw if you want a creamier slaw, however the Remoulade does add a creaminess when assembled.  If you want more of a vegetable slaw, combine julienned celery root or thinly sliced fennel for a twist on flavors.

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