Recipe by Amy Stopnicki

Tilapia and Zucchini Burgers

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Dairy Dairy
Easy Easy
6 Servings


- Dairy - Egg

These burgers can be made with salmon if you prefer. Try making them in advance and freezing in individual portions for future use. The best way to defrost them is on a low temperature in the oven.



  • 1 and 1/2 pounds ground tilapia

  • green onions, cleaned and checked, chopped

  • red bell pepper, finely diced

  • 2 large unpeeled zucchini, grated

  • 2 eggs

  • 4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic


  • 1 cup Greek yogurt

  • zest and juice of lemons

  • 2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic

  • salt and pepper to taste


Make the Burgers


Preheat oven to 425 degrees Fahrenheit.


In a large mixing bowl, combine the ground fish and all the ingredients except for the oil.


Form mixture into 3 and 1/2 inch patties.


In a large skillet, heat oil over medium-high heat. Sear burgers on each side for two to three minutes.


Transfer to a baking sheet and bake for 10-15 minutes or until thoroughly cooked.


To plate: Serve these alone (with the dipping sauce, of course) or on a burger with all the trimmings.

For the Sauce


Combine all ingredients in a small bowl and mix well.

Tilapia and Zucchini Burgers

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2 years ago

This turned out pretty yummy, though I have a couple of notes. Firstly, I wish the recipe mentioned a recommended amount of salt and pepper, because this dish probably won’t have much flavor at all if there isn’t enough salt and pepper to bring it out–but you definitely don’t want to go overboard, either. I used both black and white pepper and definitely think using some white pepper adds a nice complement to the flavor profile. Secondly, though the sauce was tasty overall, I think it could use some tweaking–maybe more spices/herbs? I did use a non-dairy yogurt alternative, though I doubt that would make too much difference other than it possibly being a bit less tangy or thick. I ended up adding maybe 1/3 cup of almond flour to help the fish patties bind better and think that was helpful, though it’s worth noting that my package of fish had only 15 oz in it, so I tried to adjust my amounts according to the recipe as best I could given that. I also don’t think I shaped my patties as wide as was called for but am pretty sure they all would have broken when flipping if I had, so smaller works too. I blended a few oils I had on hand for the frying portion of the recipe (hazelnut, sunflower, and avocado oils). This recipe is a bit time-consuming, though it helps to use the food processor to grind up the fish and grate the zucchini, which I did. I also drained/squeezed out my grated zucchini, which wasn’t listed among the steps but probably should be, as it would have been way too soggy and likely not have formed patties if I hadn’t. When you look at everything that goes into this, it does seem like a fairly healthy and well-rounded meal–and as mentioned earlier, it’s quite tasty! I’ll probably make it again, with some adjustments in mind.