Fish Burgers Gone Grilled

My grocer is currently advertising a two-week Buy One Get One Free sale that includes Steelhead Trout.  At these prices, I've grown addicted to the fish and can't get enough of it.  Even T enjoys this grilled burger.

No trout available in your area?  Substitute salmon, walleye, tuna, or whatever fish you can find.  Only need two burgers?  Halve the recipe.

Grilled Steelhead Trout Burgers
Makes 4 burgers
1 1/2 pounds steelhead fillet, skin removed and reserved
1/2 cup panko
1/4 cup mayonnaise
3 tablespoons fresh herbs (I used chives and cilantro)
1 small shallot, diced
1 sweet or hot chili pepper, diced
Zest of lemon or lime
1 tablespoon lemon or lime juice
2 teaspoons prepared mustard
1 teaspoon cumin
1 teaspoon Sriracha (optional)
Salt and pepper to taste

1. Pulse fish in processor until chopped quite fine but not mushy (or use sharp knife to cut into small pieces).

2. In large mixing bowl, combine bread crumbs, mayo, finely chopped herbs, shallot, and chili, and seasonings. Add fish and mix until uniformly combined. Chill at least half an hour.

3. While fish chills, prepare grill.  Charcoals should be evenly placed and heat steady (so that you can hold your hand five inches above the grill for five seconds).

4. Form mixture into 4 burgers.  Place skins on grill (outside down), then use the skin as barrier between fish burgers and grate (see photo below). Cover grill.  Cook fish about 5 minutes each side or to desired doneness.  To finish with grill marks, remove the burgers from the skins during final minute of cooking.

Serve with sour cream or yogurt mixed with lemon or lime juice and cumin.