By Patrice Johnson | May 7, 2013

trout, fish burgers, burgers

Cumin and cilantro add a zesty kick to these fresh trout burgers. You can also substitute salmon for the trout.

Some people have a butcher or cheese monger. Others have a favorite deli or takeout place. Me? I’ve got a trout guy. He promises that every one of his gorgeous fillets packed on ice was blissfully and obliviously swimming the day before sale. They are the epitome of fresh, local, and sustainable, and they make a delicious grilled dinner.

trout, fish burger

Top with cilantro cumin yogurt sauce and fresh vegetables for a healthy dinner.

If you don’t have a neighborhood trout guy ask your fish monger for steelhead or rainbow trout, or use salmon. Topped with cilantro-cumin yogurt sauce and plenty of cold crisp vegetables, grilled trout burgers become a standup and eat with two hands event.

For more recipes from Patrice Johnson:


Rye Blini with Quick Pickled Beets and Gravlax

Hovdessert with Chocolate Balsamic Sauce

Carrot and Crayfish Salad

The Foods Swedes Eat

Grilled Trout Burger Recipe

Servings: 4
Calories: 160 per serving


For fish burgers:
  • 1 ½ pounds trout, deboned and skin removed
  • 1/3 cup panko bread crumbs
  • 1/3 cup mayonnaise
  • 1 ½ tbsp. each fresh chives and cilantro, chiffonade
  • 1 small shallot, diced
  • 1 sweet or hot chili pepper, diced
  • zest of lemon or lime
  • 2 tsp. lemon or lime juice
  • 2 tsp. prepared mustard
  • 1 tsp. cumin
  • 1 tsp. prepared horseradish or Sriracha
  • salt and pepper , to taste
For Cilantro-Cumin Yogurt
  • 1 cup Green-style yogurt
  • handful chopped cilantro
  • juice from 1 lime
  • zest from 1 lime
  • 1 tbsp. capers, drained and diced
  • 1 tsp. cumin
  • salt and pepper , to taste


1. Cut fish into bite-sized piece then pulse a few times in food processor until chopped fine, but not mushy (or use sharp knife to cut into very small pieces). Do not over-process; less is more.

2. In large mixing bowl combine bread crumbs, mayo, herbs, shallot, chili, and seasonings. Add fish and mix until uniformly combined. Form mixture into four burgers. Chill at least an hour.

3. Place burgers on grill over direct heat and cook about 3 to 4 minutes each side or to desired doneness.

Cilantro-Cumin Yoghurt “Tartar” Sauce

1. Combine Greek-style yoghurt, chopped cilantro, zest and juice from 1 lime, capers, cumin, and salt and pepper. Let stand to allow for flavors to combine.

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