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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.0
  • Total Fat: 1.7 g
  • Cholesterol: 17.7 mg
  • Sodium: 13.1 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 14.7 g

View full nutritional breakdown of Talipia burgers calories by ingredient
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Talipia burgers

Submitted by: CHRISNO1

Introduction

Grown up burgers. Grown up burgers.
Number of Servings: 12

Ingredients

    Chop Talipia in food processor to resemble burger meat. Add other ingredients and make into burger patties. Fry in grapeseed oil. Serve on whole wheat bun with dijon and cheddar cheese slice.

Directions



Number of Servings: 12

Recipe submitted by SparkPeople user CHRISNO1.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I am have a general Idea how to make this with your description I will use what I have. It sound so good. I will use onions, bell pepper and mrs. dash and maybe a scrabble egg to make sure that the fish stay tight and don't fall apart and I will cook it extra virgin olive oil. Thanks so much. mmmm - 4/14/10

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  • 1 of 2 people found this review helpful
    I would like to try this but need to know what the other ingredients are??? - 2/4/10

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  • 1 of 1 people found this review helpful
    What other ingredients??? You do not specify anything except Talapia and then frying them in grapeseed oil. - 1/25/10

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  • PLEASE list the other ingredients used. I would love to try this recipe, but need to know what else to add!! - 4/9/10

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  • It sounds really good, I am going to have to try it. - 2/5/10

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  • I will be trying them tonight and will probable add a few things, never thought of doing thi, cool...thanks! - 1/25/10

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  • How much tilapia did you start with? - 1/11/10

    Reply from CHRISNO1 (1/11/10)
    6 full filets - so both sides of the actual fish = 12 burgers. They are good sized burgers. If the filets are split/single you would need double. I used 6 double. I used a tupperware burger maker and then flattened a little after.


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  • Super Good - 1/9/10

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