Pacific Northwest Steelhead Burger Recipe

Prepare fish

Pat the steelhead fillet dry with paper towels. Trim any remaining skin, pin bones, or sinew. Cut the fillet into 1-inch pieces and place in the chilled bowl of a food processor.

Pulse to mince

Pulse the fish in the processor in short bursts (5–8 pulses) until coarsely chopped but not a paste — you want a slightly chunky texture so the patties hold together but still have flake. Scrape down the sides as needed.

Mix patty ingredients

Transfer the chopped fish to a mixing bowl. Add panko, egg, chopped green onion, parsley, Dijon, lemon zest, lemon juice, seafood seasoning, 3/4 tsp salt, and 1/2 tsp black pepper. Gently fold the mixture with a spatula until just combined. Do not overwork — mixture should hold together when pressed; if too wet, add up to 2 tbsp more panko.

Form patties

Divide the mixture into 4 even portions (about 4–5 oz each). Shape each portion into a compact patty about 3–4 inches in diameter and 3/4 inch thick. Place patties on a parchment-lined tray and refrigerate 15–20 minutes to firm up (helps them hold on the grill/pan).

Cook patties

Heat 1 tbsp olive oil in a large skillet over medium-high heat (or preheat grill to medium). When the pan is hot, add patties without crowding. Cook 3–4 minutes per side until golden and crisp on the outside and cooked through to internal temperature ~145°F (63°C). Resist flipping more than once. If grilling, oil the grates and grill 3–4 minutes per side. Transfer cooked patties to a plate and tent with foil to keep warm.

While patties chill, make the blueberry shallot compote. Heat 1 tsp olive oil in a small saucepan over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent but not browned.

Add blueberries, apple cider vinegar, and maple syrup. Bring to a gentle simmer and cook 4–6 minutes, stirring occasionally, until berries have softened and mixture is saucy but not runny. Stir in thyme, 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust sweetness or acidity — add more maple for sweetness or a splash more vinegar for brightness. Remove from heat and let cool slightly; compote will thicken as it cools.

Toast buns: Spread softened butter on cut sides of buns. Toast in a skillet over medium heat or under broiler until golden, about 1–2 minutes each, watching closely.

Prepare spread: In a small bowl, mix mayonnaise with 1 tsp Dijon mustard and a pinch of salt and pepper. Spread about 1 tbsp of the mixture on both top and bottom buns.

Build burgers: On the bottom bun place a small handful of leafy greens, then a steelhead patty. Spoon 1–2 tbsp of the blueberry compote over the patty (or serve on the side). Add cucumber or pickles if using. Top with the buttered toasted bun.

Serve: Serve immediately with lemon wedges for squeezing over the fish and an extra bowl of compote on the side. Suggest pairing with fries, a simple green salad, or roasted fingerling potatoes.