April Recipes

Blackened Tilapia Burgers

30 Minutes Or Less Badge
Blackened Tilapia Burger
Hands On:
15 minutes
Total Time:
30 minutes


  • 4 (4- to 6-oz.) fresh Rainforest tilapia fillets
  • 1 cup mango, peeled, finely chopped, and divided
  • ½ cup fresh cilantro, divided
  • ¼ cup Hy-Vee plain bread crumbs
  • 3 green onions, finely chopped
  • 1 tbsp salt-free blackened seasoning, plus 2 teaspoons, divided
  • 1 tsp kosher salt, divided
  • ½ tsp coarse-ground black pepper, divided
  • 1 medium lemon
  • 1 medium lime
  • ¼ cup Hy-Vee sour cream
  • 1 (14-oz.) pkg. 3-color coleslaw mix
  • 1 jalapeño pepper, thinly sliced
  • 1 tbsp Hy-Vee vegetable oil
  • 4 Hy-Vee Bakery brioche buns, split and toasted
  • Butterhead lettuce leaves, for serving
  • English cucumber, thinly sliced, for serving
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Pat tilapia dry with paper towels; chop. Transfer chopped tilapia to a food processor; add ½ cup mango, ¼ cup cilantro, bread crumbs, green onions, 1 tablespoon blackened seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Cover and pulse until coarsely chopped; chill 10 minutes.
Zest and juice lemon and lime in a large bowl. Stir in sour cream, 1 teaspoon blackened seasoning, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Add coleslaw mix, remaining ½ cup mango, remaining ¼ cup cilantro, and sliced jalapeño; toss to coat. Set coleslaw mixture aside.
Divide fish mixture into 4 equal balls. Heat vegetable oil in a large nonstick skillet over medium-high heat. Place balls in skillet and press down with a spatula to flatten to 2 inches thick; sprinkle patties with remaining 1 teaspoon blackened seasoning. Cook 16 to 20 minutes or until patties are golden brown and reach 145°, turning halfway through.
To serve, top toasted bun bottoms with lettuce, fish burgers, cucumber slices, coleslaw mixture, and bun tops.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 95mg 32%
Sodium: 950mg 41%
Total Carbohydrate: 61g 22%
Dietary Fiber: 6g 21%
Sugars: 24g 48%
Protein: 28g 56%

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