Smokey Trout Burgers

Pickle: 1/2 cup white wine vinegar 2 Tbsp. granulated sugar 2 tsp. salt 1 cucumber, thinly sliced Half small onion, sliced 2 tsp. chopped fresh dill

Herb Mayonnaise: 1 green onion, sliced 1/2 cup mayonnaise 2 Tbsp. sour cream 1 tsp. each chopped fresh parsley, chives and tarragon 1 tsp. white wine vinegar 1/2 tsp. chopped fresh garlic

Burger: 1-1/2 lb trout, skinned & cubed 1 egg, lightly beaten Half a sweet red pepper, diced 1/4 cup dry breadcrumbs 2 Tbsp. chopped fresh parsley 2 Tbsp. grainy mustard 2 tsp. fish seasoning 1 tsp. smoked paprika 1/2 tsp. salt Pinch of pepper 6 onion buns 1-1/2 cups torn red leaf let- tuce

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 sea- soning, 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.