Smokey Trout or Char Burgers

From our friends at Foodland Ontario (link)

Standing Time: 30 minutes, Grilling Time: 10 minutes

Preparation Time: 30 minutes

Serves: 6

INGREDIENTS

Pickle:

• 1/2 cup (125 mL) white wine vinegar

• 2 tbsp (25 mL) granulated sugar

• 2 tsp (10 mL) salt

• 1 Ontario Greenhouse Cucumber, thinly sliced

• Half small Ontario Onion, sliced

• 2 tsp (10 mL) chopped fresh Ontario Dill

Herb Mayonnaise:

• 1 Ontario Green Onion, sliced

• 1/2 cup (125 mL) mayonnaise

• 2 tbsp (25 mL) Ontario Sour Cream

• 1 tsp (5 mL) each chopped fresh Ontario Parsley, Chives and Tarragon

• 1 tsp (5 mL) white wine vinegar

• 1/2 tsp (2 mL) chopped fresh Ontario Garlic

Burger:

• 1-1/2 lb (750 g) Ontario Trout, skinned and cubed

• 1 Ontario Egg, lightly beaten

• Half Ontario Greenhouse or Field Sweet Red Pepper, diced

• 1/4 cup (50 mL) dry breadcrumbs

• 2 tbsp (25 mL) chopped fresh Ontario Parsley

• 2 tbsp (25 mL) grainy mustard

• 2 tsp (10 mL) fish seasoning (Old Bay)

• 1 tsp (5 mL) smoked paprika

• 1/2 tsp (2 mL) salt

• Pinch pepper

• 6 onion buns

• 1-1/2 cups (375 mL) torn Ontario Red Leaf Lettuce

INSTRUCTIONS

Pickle: In medium glass bowl, combine vinegar, sugar and salt; stir to dissolve sugar. Add cucumbers and onions; stir to coat. Let stand for 30 minutes. Drain and toss vegetables with dill.

Herb Mayonnaise: In small bowl, stir together, onion, mayonnaise, sour cream, parsley, chives, tarragon, vinegar and garlic. Burger: In food processor, combine trout, egg, red pepper, breadcrumbs, parsley, mustard, fish seasoning, paprika, salt, and pepper. Pulse to combine. Mixture should be chunky. Shape into 6 burgers.

Place burgers on greased grill over medium heat. Grill, covered, for 4 to 5 minutes per side or until no longer pink inside and a thermometer inserted sideways into centre of each burger reads 158°F (70°C).

Toast buns on grill. Top each bun bottom with lettuce, mayonnaise mixture, burger, cucumber pickle and bun top.