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My fresh Tilapia Fish Burgers provide a healthier twist on a classic breaded fish burger. A combination of flaky white fish with fresh herbs and Dijon mustard, these patties are free from fillers. Enjoy them with from scratch delicious tartar sauce and coleslaw on your favorite bun.

A side view of a fish burger topped with coleslaw on a bun

Table of contents

Think of the health benefits—these fish burgers offer a better-for-you alternative to a filet-o-fish because they are low carb and gluten-free. This recipe does not use heavy breading or crispy coating; you won’t find any breading or filler anywhere.

Finely chopped fish and Dijon mustard, blended in a food processor, help these tilapia burgers stay together beautifully. Then, mix in herbs and larger pieces of fish.

If you feed someone who is not a fish fan, they will still love this. This is why tilapia is the best choice for this because of the lack of fish taste and this is one of those fish recipes that will be on meal rotation for your family.

Best Type of Fish for Fish Burgers

Tilapia filets are a popular choice for fish burgers due to their mild flavor, affordability, and wide availability and it can’t be overcooked. However, many other fish work well too. Opt for flaky white fish like halibut, cod, or ahi tuna. Even salmon can be used for a richer flavor, you should check out my Salmon Sliders.

There are 2 non-negotiables that are perfect sidekicks for a homemade fish burger that I have to have: creamy tartar sauce (below) and crisp coleslaw.

Tartar sauce in a grey bowl

Easy Homemade Tartar Sauce

Homemade tartar sauce is worlds better than the store-bought stuff and is perfect for these burgers. With bright flavor, this sauce is just a few ingredients: mayonnaise, pickles, capers, lemon juice, lemon zest and fresh dill are all you need for a tasty sauce to spread on the burger bun and dip your French fries.

Tips for cooking fish burgers

Because they are not breaded you don’t need much oil. Use a cast iron skillet or heavy-bottomed pan with a little oil over medium-high heat. Avoid flipping the fish burgers prematurely; allow them to develop a golden brown crust before turning.

This ensures a crispy exterior and tender, flaky interior and most importantly, keeps them from falling apart. Be aware of the thickness of the fish patty. You only want it to be no thicker than 1-inch (2 cm) or it will take to long to cook and again, may fall apart.

A cooked fish burger on a bed of lettuce and a bun

Baked Fish Burger

If you don’t want to fry, you can carefully place the burgers on a parchment paper lined baking sheet/tray. Bake at 425°F/220°C for 30 minutes, flipping halfway through.

Coleslaw

Again, homemade coleslaw is best. I usually opt for my Crunchy Vegetable Coleslaw, or you can use store bought.

A tilapia burger topped with coleslaw

Make Ahead Fish Burger

You can prepare them 2 days before you are ready to cook. Just make the mix, shape, cover and refrigerate.

Yield: 4

Tilapia Fish Burgers

A flaky white fish burger viewed from the side

Flaky white fish with fresh herbs and Dijon mustard, free from fillers and breading make a lighter fish burger.

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes

Ingredients

  • For the tartar sauce:
  • ½ cup (230 grams) mayonnaise
  • 1 tablespoon capers, chopped
  • 2 tablespoons dill pickles, finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh dill, chopped
  • ¼ teaspoon salt
  • Ground black pepper to taste
  • For the burgers:
  • 1 ½ pounds (679 grams) tilapia filets (or other firm white fish), chopped
  • Zest of 1 lemon
  • ½ teaspoon salt
  • ⅛ teaspoon fresh ground black pepper
  • 1 tablespoon Dijon mustard
  • 3 tablespoons chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon vegetable oil

Instructions

  1. Add all of the tartar sauce ingredients to a bowl and mix well. Cover and refrigerate.
  2. Add the tilapia to a food processor along with lemon zest, salt and pepper. Pulse to chop into small pieces. Take ¾ of the chopped tilapia and transfer to a bowl. Add the Dijon mustard to the food processor and pulse to make a paste (this will be the binder to hold them together). Remove and add to the bowl with the rest of the tilapia. Add the chives and dill, mix well.
  3. Divide the mix into 4 equal parts. Take ¼ and firmly form into a ball, then shape into a burger patty, 1-inch (2 cm) thick.. You can prepare them up to 2 days ahead, cover and refrigerate.
  4. Repeat with the rest of the tilapia and refrigerate for 30 minutes (this will prevent them breaking apart when cooking).
  5. Preheat a cast iron skillet, or non-stick heavy pan over medium-high heat and add the oil. When the oil starts to ripple carefully place the burgers in the pan, you can work in batches if they don’t all fit. Cook for 4-5 minutes, do not move. When they are browned and lift easily from the pan, they are ready to turn. If you turn too soon, they will fall apart.
  6. Cook 3-4 minutes on the other side. Remove.
  7. To bake: Place the burgers on a parchment paper lined baking sheet/tray and bake 425°F/220°C for 30 minutes, flipping halfway through.
  8. Serve with the tartar sauce and coleslaw on a bun.

Notes

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 347Total Fat 29gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 23gCholesterol 109mgSodium 857mgCarbohydrates 3gFiber 1gSugar 1gProtein 45g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Culinary Ginger
Cuisine: American / Category: Dinner Ideas