Put and Take Sverige
Rainbow trout fish burgers
Fish burgers are a smart, child-friendly way to use rainbow trout, especially when you have a lot of fish or smaller specimens. You get juicy patties with a mild fish flavour and a golden, crisp crust, and you can vary them endlessly with different sauces and sides. A given recipe when the freezer starts to fill.
How to do it
- Chop the fish. Chop the fillet coarsely with a knife, or pulse briefly in a food processor so it keeps some structure. Do not blend it to a mash, or the burgers go dense.
- Mix the mince. Mix the fish with egg, breadcrumbs, chopped onion, dill, lemon zest, salt and pepper.
- Shape and rest. Shape four burgers and let them rest cold for ten minutes, so they hold together better.
- Fry. Fry in butter or oil over medium heat, 3–4 minutes per side, until they are golden and cooked through.
- Serve in burger buns with sauce and greens, or with boiled potatoes and salad.
Tips
For extra flavour you can mix a little Dijon mustard or grated horseradish into the mince. If you have fish left over you can freeze finished burgers, fried or uncooked. More ways to use the catch under cook rainbow trout.
FAQ
How do I get the fish burgers to hold together?
Do not blend the fish too fine — a little structure helps. The egg and breadcrumbs bind the mix, and a short rest in the fridge before frying makes the burgers hold their shape much better in the pan.
Can I use frozen rainbow trout?
Yes. Thaw it fully and drain it well, so the mix does not get too wet. Pat the fish dry before you chop it.
Can I freeze finished fish burgers?
Yes, both fried and uncooked freeze well. Freeze them on a tray first and then bag them, so they do not stick together. See also <a href="/tillaga/frysa-forvara">freezing and storing rainbow trout</a>.