It's no secret that we're a little burger obsessed here. We can't get enough of them as a quick, nutritious meal with a big taste payoff (for very little effort). That said, the burger is really just a state of mind. It's ground and seasoned trout — and it can be whatever you want it to be.
Fish cakes are the burger's close cousin. They can be a hand-held meal if you're looking at dinner and a movie from your couch or lounging in the backyard. They are also excellent served with eggs and some fresh salad greens for brunch, or you can make them smaller than the recipe here suggests for little one bite appetizers.
A note on breadcrumbs: You can use dried breadcrumbs, but there’s usually some bread around my house that’s on its way to going stale (or has already gone stale and is cubed and in my freezer for an occasion like this). Buzz the cubed stale bread in the blender for breadcrumbs with a rustic texture and more flavor than store-bought.
Serves 2 as a meal on their own, 4 if served with eggs and greens for brunch, or more if made smaller and served as an appetizer.
For the dipping sauce:
1/2 cup plain Greek yogurt, preferably full fat
1 tablespoon lemon juice (or more, to taste)
2 teaspoons finely chopped parsley leaves
3 to 4 chives or 1 scallion, finely chopped
Salt to taste
For the fish cakes:
1 pack of two ChalkStream Trout burgers
1 + 1/3 cup breadcrumbs, preferably fresh
Oil, for frying
For the sauce:
Mix the lemon juice and chopped herbs into the yogurt and adjust the salt and lemon juice to taste. Set aside until you're ready for it.
For the fish cakes:
Beat the egg and add the burger patties and 1/3 cup breadcrumbs to a large bowl. Mix to combine with a spoon or your hands. *ChalkStream Trout burgers are well-seasoned, so no additional salt or spicing is needed.
Divide the mixture into 8 small patties.
Heat a few tablespoons of oil in a large frying pan until hot but not smoking.
Give each patty a quick coating of breadcrumbs and add to the pan.
Depending on the size of your pan, you may need to fry the patties in batches. Cook for about three minutes until the crumbs form a nice golden crust, then flip the patties and cook on the other side for 2-3 minutes. Place patties on a paper towel line plate to drain any access oil. Serve with dipping sauce.