• For the Trout Burgers

  • 1 small or 1/2 large sweet red bell pepper. chopped
  • 2 tbsp fresh parsley
  • 2 tbsp fresh chives, chopped roughly
  • 1/2 cup spring onions, roughly chopped
  • 1 fresh chili, deseeded and finely chopped
  • 400g trout boneless, skinned and cubed
  • 2 tsp mixed herbs
  • 1/2 cup breadcrumbs, dry/toasted
  • 1 egg
  • Salt and Pepper to taste
  • Spicy Lemon Butter Sauce

  • 85g Kerrygold Original Irish Butter
  • Juice and zest of 1/2 lemon
  • 2 cloves garlic, crushed
  • 2 tbsp dijon mustard
  • 1/4 tsp chili powder
  • 1/4 tsp chili flakes
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • Salt and Pepper to tase
  • Extras

  • 4 Spinach Burger Buns or other burger buns of choice
  • Butter lettuce or other salad leaves
  • Plain or pickled shredded carrots
  • 3 - 4 courgettes


Recipe by: Vanessa Vermaak (@my_homemade_kitchen_za)

For the Trout Burgers

1. 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.

2. Add the trout cubes to the food processor and pulse a few more times, then add the herbs and breadcrumbs and give it another pulse or two.

3. 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)

4. Shape into 4 burger patties.

5. Cook a lightly oiled pan on medium-high for 4 - 5 minutes per side.

For the Lemon Butter Sauce

1. Add all the ingredients for the sauce to a small saucepan and bring to medium-low heat.

2. Whisk gently while the butter is melting until everything is combined and smooth and the sauce just slightly thickens.

3. Remove from the heat and serve warm.

For the Assembly

1. Slice the buns in half. Use as or toast them in the oven, cut sides up, for 8 minutes at 180°C.

2. Once toasted, spread the cut sides of the buns with Kerrygold Butter then assemble your burgers.

3. 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.

4. Use a peeler to cut ribbons of courgette.

5. Add a generous dollop of sauce on the patty, then top with the courgette ribbons.

6. Place the top of the bun on the burger and serve.

Serving suggestion: serve on toasted burger buns with butter lettuce, shredded carrots, courgette ribbons and Spicy Lemon Butter Sauce

Recipes for the Homemade Spinach Burger Buns, as well as the pickled carrots, can be found on the blog: 

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