Moroccan Style Lake Trout Burger

A recipe featured in the Outdoor News Taste of the Wild contributed by Adam Berkelmans

These delicious lake trout burgers are the perfect thing to make with some of your big catches out on the ice.

By creating chopped trout, and trout paste, then combining that with some bread crumbs, you can achieve a wonderful burger texture without the use of other binders such as egg, which creates a strange texture. If you find it hard to form patties, mix in some more breadcrumbs and try again.

Because the color of flesh varies from lake trout to lake trout, your burgers may be pinker or paler than mine.

Harissa can be found in most grocery stores these days.

Make sure you try some before adding it to the sauce to evaluate how spicy it is. I’ve found the heat levels of different brands of harissa vary wildly.

Preserved lemons may be harder to find. You’ll be able to find them at any Middle Eastern or North African grocer, or you could follow an online recipe to make your own.

Just keep in mind that they do take several weeks to make. If using, scrape off the inside flesh of the lemon and use only the peels. While they are an optional ingredient in this recipe, I find they add so much amazing flavor they’re well worth searching for!

Ingredients:

For the Burgers:
1 pound boneless, skinless, lake trout fillet(s)
1 shallot (or 1⁄2 small onion), finely minced
1 clove garlic, finely minced
2 tablespoons fresh parsley, finely minced
1 teaspoon ground coriander
1⁄2 teaspoon ground cumin
1⁄2 teaspoon black pepper
1⁄2 teaspoon Aleppo chili flakes (or 1⁄4 tsp. regular chili flakes)
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon Moroccan preserved lemon peel, chopped (optional)
1⁄2 cup+ breadcrumbs *see note above

Kosher salt
1 tablespoon olive oil

For the Toppings:
4 tablespoons mayonnaise
1 teaspoon harissa paste (more or less if you like it spicier, or less spicy)
1 clove garlic, finely minced
1 teaspoon lemon juice
2-4 soft buns
Lettuce

Preparation:     Serves: 2-4 Time to cook: 45 Minutes

1. Chop the lake trout fillet(s) into 1⁄4-inch tiny cubes.

2. Put two-thirds of the chopped trout into a mixing bowl, leaving the other third on the cutting board.

3. Run your knife through the remaining third portion of trout, over and over. By repeatedly chopping it into smaller and smaller pieces, you will create a paste.

4. Use the flat of the blade to scrape the minced trout across the cutting board a few times to break it down even further. Add to the rest of the trout in the bowl.

5. Add the rest of the ingredients except for the salt and oil (adding salt too early in this process can cause an unwanted change in texture) and mix well.

6. In a small bowl, mix together the mayo, harissa paste, garlic, and lemon juice. Set aside.

7. Add the tablespoon of olive oil to a non-stick or cast iron pan over medium-low heat.

8. Form the chopped trout into 2 large or 4 small patties. Unlike ground red meat, these patties won’t shrink, so match the size to the buns you’re using.

9. Season the patties with a pinch of salt just before adding them to the pan. Carefully add the patties to the pan. They’ll be a little hard to handle, but they’ll firm up.

10. Cook for about 5 minutes on one side. Carefully flip over and cook for another 4 to 5 minutes.

These trout burgers are relatively delicate. If one falls apart a bit, it’s no big deal; just stuff it into the bun when it’s done.

11. Spread the sauce onto buns, add the lettuce, then add the trout patty. Serve immediately. Enjoy!

About the Chef:

Adam Berkelmans lives in eastern Ontario and enjoys hunting, fishing, foraging, and gardening in order to acquire real food, which he uses to create internationally inspired recipes. He is the managing editor at Harvesting Nature. Find him at www.theintrepideater.com, on Facebook as The Intrepid Eater, and on Instagram as @the.intrepid.eater. For more great wild fish and game recipes, visit harvestingnature.com

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