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Ocean Trout Burgers with Remoulade and Slaw

Ingredients

Ocean Trout Burgers

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

  2. 1 green onion – chopped

  3. 1T Mayonnaise

  4. 2 tsp Dijon mustard

  5. 1 ½ inch knob of fresh Ginger, skin removed

  6. 1 Cup or more Panko breadcrumbs (can use gluten-free Panko) for coating burgers

  7. 4-6 Brioche hamburger buns

Remoulade

  1. 1 C. Mayonnaise

  2. 2 T Capers, rinsed and minced

  3. 3 Tblsp Cornichons, chopped (avg 4-5 cornichons)

  4. 1 T Basil – chopped

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

  6. Couple cracks of freshly ground pepper (maybe 1/8 tsp)

Coleslaw

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

  2. ½ small red onion, sliced very thin or shredded

  3. 2 T Mint – chopped

  4. 3 1/2 T Cilantro – chopped

  5. 2 tsp Jalapeno – minced

  6. Juice of 1 – 2 limes

  7. ½ – 1 tsp Kosher salt (to taste)

  8. Freshly ground pepper

  9. Olive Oil for cooking

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 Dijon and mayonnaise.  Process until almost smooth. Scoop into bowl with cubed Ocean Trout. Grate ginger into mixture. Add a couple pinches of freshly ground pepper. Mix with spoon until just blended.  Form into 4-6 patties the size of the burger buns.

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 close to room temperature before cooking.)

 

 

Remoulade:

Place mayonnaise into bowl.  Add chopped capers, cornichons and basil and mix.  Add 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 jalapeno into a medium sized mixing bowl.  1 hour before serving add in lime juice.  Add kosher salt and fresh ground pepper to taste.  Slaw will soften a little and should be tangy. Prepare 1 hour before burgers are ready.

(Making ahead: Can mix cabbage and herbs in bowl, cover and refrigerate a few hours before serving. Keep onion separate as it will take over rest of mixture. Onions can be cut and help in a separate small bowl, covered and refrigerated a few hours before ready to use.  Just before adding lime juice, add in the onion.)

 

 

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. The bread crumbs will soak up the oil so you might have to add a little more oil when flipping the patties.

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 an adaptable recipe.  If you have a little more herbs or less, that’s fine.  Same with cornichons and capers for Remoulade.  Just taste while making and if 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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