In my quest to find something interesting to do with my frozen Costco tilapia fillets, I came across this nugget. By taking the normally bland fish and infusing it with garlic, ginger, jalapeno, lime juice, peanut butter, soy sauce, brown sugar and red pepper flakes it’s transformed into a refreshing patty.

Instead of congealed mayo, I thinned it out with the juice of one lime. It was transformed into a lovely Thai dressing that complimented the spice of the fish.

 Thai Tilapia Burgers with Hoisin Mayo

1 1/2 pounds tilapia fillets
2 cloves garlic, minced
2 tablespoons ginger, minced
1 jalapeno pepper, seeded & minced, use a smaller amount for less heat
1/4 cup minced cilantro
1/4 cup panko
1/2 teaspoon salt
3 tablespoons peanut butter
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
2 tablespoons lime juice, divided

1/2 cup mayonnaise
2 tablespoons hoisin sauce
dash of sesame oil
*optional 1 lime, juiced
mixed greens

Place 1/3 of the fish in a food processor and process until almost a paste, about 30 seconds. Add remaining fish and pulse until chopped but chunks are still visible.

Place the fish into a bowl. Add garlic, ginger, jalapeno, cilantro, panko, 1 tablespoon lime juice and salt.

In a small bowl mix together peanut butter, soy sauce, 1 tablespoon lime juice, brown sugar, and red pepper flakes. Add to bowl with fish mixture and combine.

Divide into 4 portions and shape into burgers. Place on plate; cover with plastic wrap and refrigerate for about 1 hour. If you are starving, you can skip the hour in the frig.

Heat a grill or grill pan to medium high. Grill burgers about 3 1/2 to 4 minutes per side.

Meanwhile, in a small bowl combine mayonnaise, hoisin sauce and sesame oil. Add the lime juice if looking for a dressing texture. Set aside.

To serve, place about 1 cup of mixed greens on a plate and top with thai tilapia burger and a dollop of hoisin mayo.

Note: Thai tilapia burgers can also be served on hamburger buns. They can also be made in mini size for bite-sized appetizers.

Recipe and image via Dinners for a Year