Tilapia Fish Burgers
By The Maitre D
This past weekend we had a group of friends over for an evening barbeque. As you would know from previous recipes we have published, we like to provide our guests with something outside of the usual on our barbeque. In this case, several of our friends
did not eat red meat. That meant that while we would still provide some good ol' red meat for those who wanted it, we had to come up with some alternative to keep everybody happy. The solution was fish burgers, in this case using tilapia, although almost any fish would do. Well the guests who tried them raved so much about them that even our red meat eating guests tried them. By the end of the evening I was out of fish burgers and had lots of the regular ones left un-cooked and un-eaten. Try these out for your next barbeque and see the great reaction you'll get from your guests.
1 1/2 pounds of fresh Tilapia, minced (almost any other fish like tuna, salmon, snapper will do just as well)
1/2 cup dry breadcrumbs
1/4 cup finely chopped green chives
1/4 cup finely chopped radish
1 1/2 finely grated ginger root (check the end of the recipe for a tip on how to easily grate garlic root)
2 tbs chopped fresh cilantro
1 tsp sesame oil
2 tbs sunflower seeds
1 tbs lite soy sauce
1 tbs fish sauce
1/2 tsp ground cumin
1/4 tsp salt
1/4 teaspoon black pepper
1 egg, beaten
In a bowl, thoroughly mix minced tilapia, breadcrumbs, chives, radish, ginger, cilantro, sesame oil, sunflower seeds, soy sauce, fish sauce, cumin, salt, black pepper and egg. Cover and refrigerate for 30 minutes
Form into patties (this recipe makes 6) and then cook them as you would any other burger, either on the bbq or under the broiler. Being fish they will cook faster than a regular hamburger so put them in later or move them to an upper rack once they are done.
Tip on grating ginger root - freeze the ginger root whole. Take it out of the freezer just before you grate it and it will grate with ease. You don't even need to peel it.
© Copyright 2004, The Maitre D. All rights reserved.
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