Tilapia Burgers with Watermelon & Avocado Salsa

A couple weeks back my belly posed interest in this recipe from one of my favorite recipe blog.. that girl has quite the eye (and brain) for delicious recipes. 

Sure, I’ve made multiple versions of veggie burgers,  salmon burgers, turkey burgers, chicken burgers, meat burgers, and of course the classic beef burgers. But, TILAPIA burgers?  Well.. why the heck not?

I took How Sweet Eats’ basics and added a few tweaks of my own, purely for preference and mainly because I didnt have a couple of the ingredients on her list- so I made it work with what I had.

Making a fish burger seems quite fancy- but it seriously is among the quickest meals I made last week.  “Quick” has been slowly added to my vocabulary.  In the past I took  pride in strategically taking steps to make my meal perfect. 

But now, if it has more than five I’m losing interest.

Fast. 

Our lives have gone in fast forward at high speed, and it comes down to ‘oh, it’s about time for dinner.. gotta make a meal, and it should probably be on the table before 9pm.’

Trying to fit everything in has become difficult.  But a healthy meal on the table is still a priority.

No grill needed for this recipe- great for those handicapped by apartment living.  (Not for long, though!!)

Don’t over crowd your pan. If you can tell by the darkening of the cooking spray in my skillet- it got a tad bit too hot.  Careful with that medium high heat. 

Again- dinner on the table before 9m is my goal.. but increasing the heat on my pan caused for a rude char.  Don’t be so uptight, Amber.

If you do anything remotely close to this recipe, make the salsa.  Who knew watermelon and avocado would be so flippin’ delicious. 

My word.   

The freshness of the salsa makes this burger on the top of my list.  Plus, I had a CROP of watermelon taking over my refridgerator, and this was a super simple and YUMMY way to use some of it up. 

Of course- her pictures were MUCH more beautiful.

My daily perusing of her beautifully blogged food..

blogger envy becomes me

But still- I’m pretty sure, blog pretty or not, this burger was mega delicious.

Tilapia Burgers with Watermelon & Avocado Salsa

Yield: 6

Serving Size: 1 tilapia burger with bun, 3 tablespoons salsa

Adapted from How Sweet Eats

NOTE: I used 100% whole wheat hamburger buns from the Kroger Bakery. Calorie content reflects the use of this specific burger bun.

Ingredients

    Burgers
  • 1 1/2 pounds fresh (or frozen and thawed) tilapia
  • 2/3 cup plain panko breadcrumbs
  • 1 large egg + 1 egg white, lightly beaten
  • 2 tablespoons grainy dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • Cooking spray
  • 6 whole wheat buns
  • Salsa
  • 1 avocado, cubed
  • 1 cup cubed watermelon, chopped
  • 1/4 red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 cup cilantro, chopped
  • The juice of 1 lime

Instructions

Burgers

Add tilapia to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, garlic powder, lemon pepper, and Italian seasoning. Mix until combined (with your hands is best!), then form tilapia into patties (form tightly with your hands, trying to prevent cracking). Heat a skillet coated with cooking spray over medium heat Cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.

Salsa

While burgers are cooking, combine watermelon, avocado, onion, jalapeno, cilantro and lime juice with a pinch of salt (if desired).

Once burgers are ready, serve on toasted buns with salsa on top.

Nutritional Information:

Calories: 387; Fat: 13 g; Carbohydrate: 41 g; Fiber: 6 g; Protein: 29 g; Sodium: 589 mg

Without Bun: Calories: 237; Fat: 11 g; Carbohydrate: 12 g; Fiber: 2 g; Protein: 23 g; Sodium: 309 mg

http://chocolate-broccoli.com/2012/06/tilapia-burgers-with-watermelon-avocado-salsa.html

Comments

  1. I used a bit of cocnut oil and it seemed to hold together better and had a brilliance of some subtle coconut flavouring in with it also. It was an accidental experiment that i thought turned out fantastic! Great recipe! Thanks

  2. What a great idea–love it!

  3. Alyssa Ashmore says:

    Amber,

    What would you use as a GF alternative to panko?

    Thanks!
    Alyssa

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