Burger Twelve - Cedar Planked Tilapia Sliders

Burger Number Twelve - Cedar Planked Tilapia Sliders

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Today's Cedar Planked Tilapia Sliders were a rather unforeseen choice but I felt instinctively that I should get some fish on the BBQ after a very meaty few weeks. I had to hunt down a few of the ingredients ( Ted wouldn't have it any other way...) but after a brief scoot around the various Collingwood Stores, I was ready for action!

Tilapia is the name given to nearly 100 different species of Freshwater, Chichlid Fish rated the fifth most important fish in fish farming. They are fast growing, herbivorous and very short lived and therefore absorb very low levels of mercury. 

They are low in saturated fat, low calorie, low carb, low sodium and high in protein and are rich in Phosphorous, Niacin, Selenium, B12 and Potassium; a veritable melange of goodies! 

I was very inspired by what Tilapia had to offer so [as instructed by Ted] ordered 1 1/2 pounds of the stuff. I didn't realise this was in fact 9 steaks ( it appears that we shall be eating Tilapia for a while..)

Ted first asked that I finely cut and then ground the Tilapia. I didn't have time to get the grounder out, so went for the chop and ended up with a bowl of fish-mash. 

I then called upon my magical list of ingredients for the burger mix:

• Japanese Panko Crumbs ( just your regular grocery items then)
• Red Onion
• Green Onion
• Dill
• Orgasmic Onion Seasoning
• Lemon Juice
• Egg White

     

 Once mixed together, I refrigerated the mix and made sure my Cedar Plank was getting a good soak in water to avoid spontaneous combustion.

I then whipped together Ted's Slaw; I mixed together Red onion, Pears and Radishes ( all thinly sliced), added oil and lime juice and chopped Cilantro and left to cool in the fridge.

After an hour or so, I scooped up the fish mix into patties and Darren got the Weber engaged downstairs. Teg called for a hot grill and suggested that we cooked the burgers for 15-18 minutes. 

Things are starting to hot up in CWood ( Hurray!) and there is talk of 32 degrees and upwards this week!  It's very exciting.

Once the burgers had cooked, we slapped on some Emmenthal cheese and after that had melted over the burgers, they were ready to eat. 

I used a warm baguette as our base and we added a spot of mayonnaise and the slaw to juice up the burgers. They were very nice ( Darren gave them 8/10!), a very different BBQ snack and felt very healthy and fresh. Bravo Ted!