Memorial Day weekend is the time when Midwesterners first fire up the outdoor grill. Charcoal briquets and fragrant wood smoke tease the nose, promising a meal of steak, ribs, hamburgers or trout burgers. That's right - vegetarians or those who prefer not eating red meat can still enjoy a burger. Indianapolis-area Gordon Food Services sells Clear Springs Foods frozen trout burgers. These quarter pound burgers are made with shredded trout, Monterey Jack cheese and very lightly seasoned with jalapeno pepper, garlic and citrus juices. The burgers can be grilled or baked.
Cooked trout burgers can also be used as an alternative to tuna or salmon in salads or casseroles. The following is a trout and rice salad that has just enough oomph to make people who claim to hate fish willing not only to eat their words but the salad as well, and ask for second helpings of both.
Trout and rice salad
3 trout burgers, fully cooked
2 c. cooked white rice
2 c. frozen peas and carrots, thawed and drained
1/2 c. Kraft Green Goddess salad dressing.
Place cooked white rice into large salad bowl and fluff slightly. Crumble cooked trout burgers over the rice; add thawed vegetables. Cover with green goddess dressing and toss thoroughly. Cover bowl with cling wrap and refrigerate prior to serving. Makes 6 servings.
Weds: Caramelized pineapple and rice