Anything but Ordinary: Flame Grilled Tilapia Burgers

Tilapia is a great way to get more proteins and omega fats in your diet. When you turn the tilapia filets into patties and top them with a cool and crunchy mango slaw, a tangy tarter spread and a soft sesame bun, these tilapia burgers are anything but ordinary.

If you’ve never tried a tilapia burger then you’re missing out! However, if you have tried fish tacos with a slaw or even a fish filet then you’re good! This unique burger experience is a combination between the two. I fused them together to create this! Now, I know it might sound weird. But, I mean this in the nicest possible way...listen up!

These colorful burgers are layered with a tangy tartar spread, fresh crisp lettuce, a creamy cheddar cheese slice, a savory flame grilled tilapia patty, cool, crunchy and slightly sweet mango slaw and a soft sesame bun to top it off. It has all the flavors that all work so so well with each other and all of the colors that make it look so visually appetizing. Upon your first bite, you are met with a pleasant surprise.

When you think of a burger, I can guarantee that fish burgers are not the first thing that come to mind. But, If you are looking for a good change from your traditional meat burger, this tilapia burger is for you! Once realize how seriously delicious they are and how simple they are to make, you will be their biggest fan. They are perfect for meal prepping or a weekend dinner.

Tilapia filets are a great fish to turn into burger patties due to their firmness and their somewhat bland taste. The bland taste is good thing when you want to turn them into a burger patty because they are like a blank canvas. You can add in flavors, herbs, and spices to your liking and create something wonderful.

Did you make this? If so, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram. I would love to see your Pretty Plate!

Makes 6 Patties, INGREDIENTS: For the Tilapia Burger Patties

1 and 1/2 Lbs. Tilipia Filets (3-4 Tilapia filets)

1/2 Cup Bread crumbs

1/4 TSP black pepper

Fresh lemon juice from half a lemon

2 TBSP Coarse Dijon mustard

2 Eggs

1 Large Garlic clove or 2 small

1 TSP onion salt

1/2 TSP smoked Paprika

1 TBSP fresh chives, finely sliced


  1. Add your tilapia filets to your food processor. Pulse until the filets are finely chopped.

  2. Add all of the remaining ingredients and pulse again until everything is mixed well.

  3. When done, prepare a baking sheet with parchment paper and non-stick spray.

  4. Using a 1/3 cup measuring cup, scoop some of the tilapia patty mixture out and form into a ball using your hands. Next, press down and form into a patty. Place it on your prepared baking sheet and continue this process until all of the mixture is used up. Should make about 6 patties.

  5. Heat your grill to about 350-375 degrees. When hot and ready, brush some olive oil over the grill to ensure that the patties to no stick and break apart.

  6. Place all of the patties and put the grill lid down.

  7. Grill at 350-375 for about 6-7 minutes per side.

  8. When done, remove from heat.

  9. ENJOY!

Serves 6, INGREDIENTS: For the Cool and Crunchy Mango Slaw

1 Cup Mangoes, cut in match sticks

1 Cup Green cabbage, thinly sliced

1 Cup Purple cabbage, thinly sliced

1 Carrot, cut in match sticks

1 TBSP Cilantro, finely minced

Lime juice from a full lime

1 TBSP agave syrup

1/2 TSP salt

1/4 TSP black pepper

2 TBSP olive oil


  1. Cut your mangoes into match sticks and measure out and place in a bowl. Thinly slice your green cabbage and place in the same bowl. Thinly slice your purple cabbage and place in the bowl. Cut you carrots into match sticks and place in the bowl.

  2. Finely mince your cilantro and add to the bowl.

  3. Squeeze fresh lime juice in the bowl over all of the prepared fruit, vegetables and herbs.

  4. Add your agave syrup, salt, pepper and olive oil.

  5. Using a spoon and a fork, mix everything until it is combined.

  6. Place in the fridge to cool for at least 30 minutes. Serve with the tilapia burgers or on the side.

  7. ENJOY!

INGREDIENTS: For the Tangy Tartar Spread

1 Cup Mayonnaise

2 TBSP dill relish

1/2 TSP salt

1/4 TSP black pepper

1 TBSP fresh dill

1 TBSP lemon zest

1/2 TBSP capers, finely chopped

1 TBSP distilled white vinegar


  1. Finely chop your capers, set aside. Finely chop your fresh dill and set aside.

  2. Add all ingredients to a bowl and whisk until smooth. Place in the fridge to cool.

  3. When ready to assemble the burgers, spread on the buns and serve the remaining on the side.

  4. ENJOY!



Tilapia patties

Butter lettuce

American cheese

Cool and crunchy mango slaw

Tangy tartar spread

  1. Spread your tangy tartar spread on both sides of the bun. Set the top half aside.

  2. Place 2 butter lettuce leaves ontop.

  3. Followed by 1 slice of American cheese.

  4. Then, the tilapia patty.

  5. Last, the mango slaw.

  6. Place the top bun on top.

  7. Dig in and ENJOY!


  1. Cuisinart Food Processor

  2. Kate Spade Cutting Board Set

  3. Weber Grill

  4. Crate and Barrel 10 Piece Glass Bowl Prep Set

  5. Oxo Mini Whisk

  6. Herb Kitchen Scissors

  7. Global 3 Piece Knife Set

  8. Anthropologie Blue Mini Bowls Set

5 views0 comments

Sign up to get my latest recipes and updates

  • Instagram
  • Pinterest

Copyright © 2021 All Rights Reserved | Pretty Plate LLC