Today, because it’s Friday. Because it’s Lent. Because I left you hanging all week. Today, I thought I’d share this tasty non-traditional burger I whipped up last week. Burger number 5 of 20 is a Tilapia (Fish Cake) Burger with chipotle ranch dressing. And, it’s gluten-free!
I started off with this recipe from Martha Stewart, but quickly realized it would need some tweaking. For instance, saltine crackers aren’t gluten free. I’m not a fan of horseradish. And I didn’t need to make tons of small fish cakes, just two big ones.
The tweaking paid off. These were the perfect Friday night meal for us. And Mr. Gets Me Every Time said he would eat these again—even before the Chicken Parm Burgers. Coming from a man who loves Italian food and isn’t really into seafood, this came as a pleasant surprise to me. We had a salad with these tasty burgers and it was a great Friday night in.
Here’s my version of the recipe:
3 tilapia filets
5 tbsp (gluten-free) breadcrumbs
1 tsp lemon juice
1 heaping spoonful of mayonnaise
A few shakes of parsley
Pinches of: salt, pepper, crushed red pepper
Chipotle peppers in adobo sauce
Hidden Valley Ranch dressing
Most of the directions are the same as Martha’s.
Pre-heat oven to 400. Coat filets with olive oil (I used my Misto) and sprinkle each side with salt and pepper. Bake fish for about 10 – 15 minutes, until roasted through.
While your tilapia cools, cut up one of those peppers then mix with a few tablespoons of ranch dressing.
Once the fish is cool, heat up about two tbsps of olive oil in a pan. Meanwhile, flake your fish with a fork into a bowl along with 4 tbsp breadcrumbs, the red pepper, parsley, lemon juice egg and mayo. Mix it all together carefully, then split into half and form two patties.
Spread remaining breadcrumbs on flat surface and coat fish cakes with crumbs. Cook each patty over medium heat until the breadcrumbs are golden before serving on your favorite buns (ours our Udi’s Gluten Free Buns.)