For the Tilapia Burger Patties:

• 1 and 1/2 Lbs. Tilipia Filets (3-4 Tilapia filets)
• 1/2 Cup Bread crumbs
• 1/4 TSP black pepper
• Fresh lemon juice from half a lemon
• 2 TBSP Coarse Dijon mustard
• 2 Eggs
• 1 Large Garlic clove or 2 small
• 1 TSP onion salt
• 1/2 TSP smoked Paprika
• 1 TBSP fresh chives, finely sliced

For the Cool and Crunchy Mango Slaw:

• 1 Cup Mangoes, cut in match sticks
• 1 Cup Green cabbage, thinly sliced
• 1 Cup Purple cabbage, thinly sliced
• 1 Carrot, cut in match sticks
• 1 TBSP Cilantro, finely minced
• Lime juice from a full lime
• 1 TBSP agave syrup
• 1/2 TSP salt
• 1/4 TSP black pepper
• 2 TBSP olive oil
  

For the Tangy Tartar Spread: 

• 1 Cup Mayonnaise
• 2 TBSP dill relish
• 1/2 TSP salt
• 1/4 TSP black pepper
• 1 TBSP fresh dill
• 1 TBSP lemon zest
• 1/2 TBSP capers, finely chopped
• 1 TBSP distilled white vinegar

Assembling the Flame Grilled Tilapia Burgers:

• Buns
• Tilapia patties
• Butter lettuce
• American cheese
• Cool and crunchy mango slaw
• Tangy tartar spread
  

For the Tilipia Burger Patties: 

1. Add your tilapia filets to your food processor. Pulse until the filets are finely chopped.
2. Add all of the remaining ingredients and pulse again until everything is mixed well.
3. When done, prepare a baking sheet with parchment paper and non-stick spray.
4. Using a 1/3 cup measuring cup, scoop some of the tilapia patty mixture out and form into a ball using your hands. Next, press down and form into a patty. Place it on your prepared baking sheet and continue this process until all of the mixture is used up. Should make about 6 patties.
5. Heat your grill to about 350-375 degrees. When hot and ready, brush some olive oil over the grill to ensure that the patties to no stick and break apart.
6. Place all of the patties and put the grill lid down.
7. Grill at 350-375 for about 6-7 minutes per side.
8. When done, remove from heat.
9. ENJOY!

For the Cool and Crunchy Mango Slaw: 

1. Cut your mangoes into matchsticks and measure out and place in a bowl. Thinly slice your green cabbage and place in the same bowl. Thinly slice your purple cabbage and place in the bowl. Cut you carrots into matchsticks and place in the bowl.
2. Finely mince your cilantro and add to the bowl.
3. Squeeze fresh lime juice in the bowl over all of the prepared fruit, vegetables and herbs.
4. Add your agave syrup, salt, pepper and olive oil.
5. Using a spoon and a fork, mix everything until it is combined.
6. Place in the fridge to cool for at least 30 minutes. Serve with the tilapia burgers or on the side.
7. ENJOY!

For the Tangy Tartar Spread:

1. Finely chop your capers, set aside. Finely chop your fresh dill and set aside.
2. Add all ingredients to a bowl and whisk until smooth. Place in the fridge to cool.
3. When ready to assemble the burgers, spread on the buns and serve the remaining on the side.
4. ENJOY!

Assembling the Flame Grilled Tilapia Burgers: 

1. Spread your tangy tartar spread on both sides of the bun. Set the top half aside.
2. Place 2 butter lettuce leaves on top.
3. Followed by 1 slice of American cheese.
4. Then, the tilapia patty.
5. Last, the mango slaw.
6. Place the top bun on top.
7. ENJOY!