Thai Tilapia Burgers with Hoisin Mayo and Asian Apple Ginger Slaw

Anytime I tell my brother I'm making fish burgers he always seems less then excited.....hater!! Yet when he finally sits down to eat one he ends up thoroughly enjoying them. These were moist and flavorful and had a nice spicy kick from the jalapeno and red pepper flakes. The coleslaw added a nice crunch to the burgers and also served as a nice refreshing side with the addition of the apples. What I enjoyed most about these recipes was that I had almost all the ingredients in my pantry so dinner came together fast. I also made these fries to go along with the burgers and was finally able to take a picture before they were all consumed. Healthy, quick and light - minus the glutinous fries. You must have balance in your diet I say :) Now, if you'll excuse me I must tend to some brownies that are calling my name from the fridge. If you're wondering which ones they are, they're my: "Holy sh*t these are GOOD brownies!"

Thai Tilapia Burgers with Hoisin Mayo
Adapted from here
3 servings

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

Hoisin Mayo
1/4 cup mayonnaise
1 tablespoons hoisin sauce
dash of sesame oil

mixed greens
Burger buns

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, 1/2 tablespoon lime juice and salt.

In a small bowl mix together peanut butter, soy sauce, 1/2 tablespoon lime juice, brown sugar, and red pepper flakes. Add to bowl with fish mixture and combine.

Divide into e 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. When burgers are done squirt with extra lime juice all over.

Meanwhile, in a small bowl combine mayonnaise, hoisin sauce and sesame oil. Set aside.

To serve:
Toast buns and slather one side with mayo. Place fish, mixed greens, slaw and tomato on other bun. Combine the two and shove in your mouth :) OR these can also be carb friendly and simply served on a plate topped with a dollop of mayo.

Note: They can also be made in mini size for bite-sized appetizers

Asian apple ginger slaw
2 servings
Adapted from Dinner Impossible

• 1 tbs rice wine vinegar
• 1/2 tablespoons peeled, finely minced fresh ginger root (about 1/2-inch piece)
• 1/2 clove garlic, minced
• tiny bit of chopped fresh flat-leaf parsley
• 2 tbs mayonnaise
• 2 tbs olive oil
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apples , peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring
• 1/4 head cabbage, core removed and sliced chiffonnade or shredded
• 1/4 medium red onion, finely sliced
• 1/2 ripe tomatoes, cut into wedges (or small bite size pieces), or grape tomatoes, halved

With a mortar and pestle put all ingredients in: the vinegar, fresh ginger, garlic, parsley and mash until you get smooth paste then add mayonnaise and mix then slowly pour the olive oil and mix and adjust the seasoning with salt and pepper,
Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side

Note: If you are making the slaw ahead of time add the apples just before you are ready to serve since they will turn purple b/c of the cabbage.

**I used red cabbage, a Gala apple and omitted the tomatoes and red onion only b/c I didn't have them