Think of the health benefits, these fish burgers are a better for you filet-o-fish because they are low carb and gluten-free. This is not a heavy breaded, crispy fish burger recipe because you wont find any breading anywhere, not even for filler. These tilapia burgers stay together beautifully with the help of finely chopped fish and Dijon mustard that is blended in a food processor, then mixed with 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.
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.
Baked Fish Burger
If you don’t want to fry, you can carefully place the burgers on a parchment paper lined baking sheet/tray and 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.
Make Ahead Fish Burger
You can prepare them 2 days before you are ready to cook. Just make the mix, shape, cover and refrigerate.
