The key to this recipe is to grind or food process your steelhead fillet while it is half frozen, and then to keep everything cold during the entire preparation process. Scrape the ground steelhead into a bowl. Mix with egg, ½ teaspoon of salt and ½ teaspoon of pepper. Add to the mixture an amount of bread crumbs that is appropriate. At this point you can add additional spices and a little lemon juice. Sometimes I like to add sauteed chopped onion and celery. Fold the steelhead burger mixture together with spoon or a rubber spatula. With lightly oiled hands, pat the mixture into individual burgers. Cover with plastic wrap and refrigerate for 2 hours. Cook over moderately high heat, turning once. Done when well browned but barely cooked in the center. Top with lettuce, onion and tomato, close the hamburger buns and serve.
David's Grilled Salmon Sandwich**