Because October is National Seafood Month, each week Shedd will share a sustainable seafood recipe that's good for you and good for our planet. To learn more about how your seafood choices can have a big impact on the health of our waters worldwide, visit the Right Bite page on our website. This week’s recipe is courtesy of Shedd Right Bite partner Dirk’s Fish & Gourmet Shop. We recently tasted these Mediterranean trout burgers at the Green City Market BBQ and can’t wait to make them at home!

Mediterranean Trout Burgers with Arugula, Tzatziki and Pickled Onions

For the Trout:
• 2 lbs. farmed rainbow trout fillets, boned, skinned and minced 
• 2 tablespoons fresh garlic, finely minced 
• 1 tablespoon lemon zest 
• 4 teaspoons dry oregano or 2 teaspoons fresh oregano 
• 4 teaspoons black pepper 
• 1 1/2 teaspoons kosher salt 
• 1/2 teaspoon nutmeg, freshly grated 
Combine all ingredients, mix well. Form into oval patties using 1/2 cup measure, makes 12 patties. Refrigerate for 30 minutes. Brush patties with canola oil before grilling. On a medium high grill, cook 4 to 5 minutes per side.

For the Pickled Onions:
• 8 cups red onion, thinly sliced  
• 1 1/2 cups white vinegar 
• 6 tablespoons sugar 
• 2 teaspoons kosher salt 
• 1 teaspoon anise seed or anise star 
• 2 bay leaves 
• 1 dried red chili pepper or fresh Serrano chili 
Use a mandolin or food processor to slice onions. In a non-reactive sauce pan, put vinegar, sugar, salt, anise, bay leaves, and pepper. Bring to a boil, lower to simmer. Cook for 5 minutes. Add onions and simmer for 5 minutes. Let cool. Put in container with lid. Refrigerate until ready to use. Keeps refrigerated for up to a month.

For the Tzatziki sauce:
• 1/2 cup cucumber, grated 
• 1/4 cup sweet onions, grated 
• 2 teaspoons fresh garlic, chopped 
• 1 teaspoon kosher salt 
• 1 cup Greek yogurt* 
• 1/4 cup fresh dill, chopped 
Put cucumber and onion in fine mesh colander to remove excess moisture. Strain for 30 minutes. Combine ingredients, stir well and chill. 

*Greek yogurt is a strained yogurt that makes it very thick which is an important factor for this recipe.

Putting it all together:
Cut pita bread in half and toast on the grill. Slide trout burger into pita, garnish with pickled onions, Tzatziki sauce, and arugula. Take a big bite and enjoy!