- 1 lime
- 1 1/4 lb. trout fillet, cut into 1 inch cubes
- 1 egg
- 2 tbsp. fresh cut up oregano
- 1/2 slice white sandwich bread
- 1/2 cup plain greek yogurt
- 1/2 cup chopped seedless cucumber
- 8 focaccia slices, thickly cut, toasted
Finely shred the peel from the lime and juice the lime to get 1 tsp. Set aside.
In a food processor combine the trout, egg, oregano, bread, half the lime peel, pinch each of salt and pepper. Pulse 5-7 times until the mixture holds together. Scrape down the sides as necessary. Cover, and chill for half an hour.
In a small bowl, combine the yogurt, cucumber, remaining lime peel, small pinch of salt and pepper, and chill.
Shape the trout mixture into 4 patties. Preheat the barbecue, but cook these indirectly, grilling for about 5 minutes, turn over and cook a further 3-5 minutes.
Serve these on the toasted focaccia bread, add lettuce and top with the yogurt mixture. Hey, isn’t summer a wonderful thing? You betcha!
Pizza Burgers
In the dog days of summer, the barbecue is still king. Try these out for size. Young and old alike will definitely enjoy these, wanting more.
- 2 medium size tomatoes
- 1 yellow or green pepper
- Vegetable oil
- 4 homemade burgers (frozen in a pinch)
- 1 tsp. mixture of dried basil and organo
- grated mozzarella cheese
Lightly oil grill and heat the barbecue to a medium temperature. Slice the tomatoes in half and squeeze out the seeds and juice and discard.
Core and seed the pepper and cut into quarters. If using onions (purple), cut into thick rounds. Lightly brush the vegetables with oil and place on the grill. Sprinkle with salt and pepper.
Place the burgers on the grill. Barbecue with the lid down until the veggies are becoming lightly charred. The peppers and onion will take twice as long (up to 7 minutes) as the tomatoes.
Cook the beef for 6-8 minutes on EACH side. As soon as they are removed from the grill, sprinkle each burger with lots of cheese . Chop the veggies coarsely and place in a bowl. Add the seasonings and mix together. Spoon some on each burger.
These will be best and taste best if served on grilled squares of focaccia bread. Now, who wants a glass of wine?
Later…