Oh my goodness! You gotta love these treats.
This recipe is for 4 burgers, so if you have more mouths to feed, simply adjust the recipe.
- 4 x 6 oz. Trout fillets
- 1 tbsp. kosher salt
- 1 tbsp. brown sugar
- 1 cup teriyaki sauce (we use Edo of Japan’s Teriyaki sauce)
- 1/2 tsp. sesame oil
- 1/2 cup mayonnaise
- 2 tsp. grated ginger
- 1/2 pineapple, cored and cut in 1/2 inch slices
- 3 tbsp. vegetable oil, divided
- 1 tsp. sesame seeds, toasted
- 4 lettuce leaves
- 4 Brioche burger buns
Sprinkle the trout with the salt and sugar. Place on a plate and refrigerate for about 15-20 minutes. Remove from the refrigerator and rinse them completely. Pat dry with paper towels.
Heat the teriyaki sauce in a small saucepan over a medium heat until it is reduced by almost half.
Preheat the bbq to a medium temperature and grease the grills with 2 tbsp. of the oil. Rub the remaining 1 tbsp. oil on the pineapple and trout.
Grill the trout for 3-4 minutes each side until you have reached your level of doneness, brushing with the teriyaki sauce.
Grill the pineapple slices 3 minutes each side. Remove the trout and pineapple from the grill.
Heat the buns on the top rack of the bbq.
In a small bowl, mix the mayonnaise, sesame oil and ginger well.
To assemble these delightful treats, spread the mayonnaise on both insides of the bun, place a fillet on the bottom bun and drizzle with any remaining sauce and sprinkle with the sesame seeds. Top each one with a pineapple slice and lettuce leaf. Add the bun top and you are ready to dine. Make sure you have a few napkins handy and, of course, a glass of chilled beverage (your choice).