Trout Burgers with Spicy Lemon Butter Sauce
Not in the mood for a traditional beef burger? How about a delicious homemade trout burger. The star of this burger though is the Spicy Lemon Butter Sauce. This sauce is definitely a new favourite. Even though it’s perfectly suited to a fish dish, it works incredibly well on steaks and even corn on the cob.
I’ve used it here as a sauce, but you could just as easily let it set in the fridge for a spreadable version. Use it in a sliced baguette for a delicious spicy twist on garlic bread.
I have made these trout burgers on homemade spinach buns and will be sharing the recipe for these on the blog too this week. So if you’d like to make the entire dish, check back in a few days for the other recipes. The same applies to the pickled carrots I used as a topping. They are such an easy, and super quick, way to preserve carrots and add the perfect crunch factor to any dish.
I will link the recipes here once posted so that they’re easy to find.
Trout Burgers with Spicy Lemon Butter Sauce
Ingredients
Trout Burgers
- 1 Small or ½ Large Sweet Red Bell Pepper Chopped
- 2 Tbsp Fresh Parsley
- 2 Tbsp Fresh Chives Roughly chopped
- ½ Cup Spring/salad Onions Roughly chopped
- 1 Fresh Chili Deseeded and finely chopped
- 400 grams Trout Boneless, skinned and cubed
- 2 tsp Dried mixed herbs
- ½ Cup Breadcrumbs Dry/toasted
- 1 Egg
- Salt and Pepper to taste
Spicy Lemon Butter Sauce
- 85 grams Kerrygold Original Irish Butter
- Juice and zest of ½ Lemon
- 2 Cloves of garlic Crushed
- 2 Tbsp Dijon Mustard
- ¼ tsp Chili powder
- ½ tsp Chili flakes
- 1 Tbsp Fresh parsley Finely chopped
- 1 Tbsp Fresh Chives Finely chopped
Extras
- 4 Spinach Burger Buns or other burger buns of your choice
- Butter lettuce or other salad leaves
- Plain or pickled shredded carrots
- 3 – 4 Courgettes
Instructions
Trout Burgers
- Prepare your ingredients
- Add the bell pepper, parsley, chives, spring onions and chilli to a food processor and pulse to combine. Add to a bowl and set aside
- Add the trout cubes to the food processor and pulse a few times, then add the herbs and breadcrumbs and give it another pulse or two
- Add the trout mixture to the bowl, add the egg, season the mixture well with salt and pepper and mix through (If the mixture is very wet, add more breadcrumbs until it holds together)
- Shape into 4 burgers
- Cook on a lightly oiled pan on medium-high for 4 – 5 minutes per side
Spicy Lemon Butter Sauce
- Prepare your ingredients
- Add all the ingredients for the sauce to a small saucepan and bring to medium-low heat
- Whisk gently while the butter is melting until everything is combined and smooth and the sauce just slightly thickens
- Remove from the heat and serve warm
Assembly
- Slice the buns in half. Use as is or and toast them in the oven, cut sides up, for 8 minutes at 180°C
- Once toasted, spread the cut sides of the buns with Kerrygold Butter Spread then assemble your burgers
- Place the butter lettuce or other salad leaves on the bottom bun, top with fresh or pickled shredded carrots, then place the burger patty on top
- Use a peeler to cut ribbons of courgette
- Add a generous dollop of sauce on the patty, then top with the courgette ribbons
- Place the top of the bun on the burger and serve
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