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Chefs at Home: Chalk Stream Trout Burger Pita with Mango Slaw and Green Goddess Aioli

Serves: 2
Prep Time: 30 min
Cook Time: 15 min
Difficulty: Moderate

A zippy, fresh, healthy dish from Boston chef Tim Chatigny – great for lunch or dinner, or really anytime you want to eat the rainbow.  Pretty simple to throw together too - make the slaw and aioli ahead of time and cook up the burgers in under 10 minutes. Deliciousness awaits!

 

Recipe and photo by Chef Tim Chatigny - follow him on Instagram.

Ingredients

For the mango slaw:

  • 1 ripe mango (peeled, and cut int 3” matchsticks)
  • 1 cup thinly sliced red cabbage
  • 1 lime zest and juice
  • 1 teaspoon salt
  • 1 teaspoon agave nectar

For the green goddess aioli:

  • ¼ cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped chive
  • ½ an avocado, peeled and chopped
  • 2 tablespoons low-fat mayonnaise (or use Greek yogurt)
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • 1 garlic clove, chopped

For the burgers:

  • 2 Chalk Stream Trout burgers
  • 1 tablespoon olive oil
  • 2 pita rounds
  • Butter lettuce

Instructions

Mango Slaw

1.

Mix mango, red cabbage, lime zest and juice, salt, and agave together in a large bowl until well combined. Set aside. Can be made the day before.

Green Goddess Aioli

1.

Add sour cream, cilantro, basil, parsley, chive, avocado, mayonnaise/yogurt, lemon juice, salt and garlic into a blender and blend until smooth. Taste and adjust seasoning and set aside.

The Burgers

1.

Heat the olive oil in a saute pan over medium heat. Add trout burgers and sear on both sides for 4-5 minutes until golden brown. Repeat on other side. For a more flavorful result, use the grill for the same amount of time.

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