“It’s the watermelon salsa”…. “actually, I think it’s the buns that make it”…….”nope, definitely the cajun”….. (says Scotty) All-in-all, these were the best fish burgers I’ve had to date.

I love Wednesday nights in our house.  It may take us a good 2 hours (or more) to eat and the kitchen is almost always a total disaster, but it’s such a great way to spend the night.

The rules are; it has to be something we’ve never made, and everything has to be made from scratch.  Which explains why the buns size and the patty size didn’t exactly match up here… I mean… that’s how I meant them to be, sort of tilapia sliders….

If you’ve never had watermelon salsa before, I highly highly recommend it.  The burst of fruity watermelon with crisp red onion, spicy jalapeno, and zesty lime is absolutely incredible. Make sure to try it soon, it’s delicious!!

In the last minute or two the burgers were cooking, we decided to make a quick Tzatziki to go along. I’m very happy we did.

Tilapia Burgers, Watermelon Salsa & Tzatziki

(Adapted from How Sweet Eats)

For the Burgers
5-6 Tilipia Fillets
2/3 cup Panko Breadcrumbs
1 Egg + 1 Egg White, lightly beaten
1 tbsp dijon mustard
3 Garlic cloves, minced
Salt
Freshly Ground Black Pepper
1/2 tsp dried basil
2 tsp smoked paprika
1 tsp onion powder
1 tbsp cajun seasoning

For the Salsa
1 Cup diced Watermelon
1/2 Green Jalapeno, diced
1/8 cup Red Onion, Diced
1/4 lime, juiced
Small handful Cilantro, diced

For the Tzatziki
1 Long Cucumber, peeled, sliced in half
1 Cup Plain Yogurt
1 Clove Garlic, chopped
1 tsp Dried Dill
1/4 Lemon, juiced

1 tbsp Olive oil & 1 tbsp Butter for skillet
Avocado Slices & Spinach for topping
Whole Wheat Buns

Using a small spoon, scrape the seeds out of the cucumber.  Slice, sprinkle with salt and let sit in colainder for about 30 minutes to drain. Using a food processor, pulse drained cucumber, garlic, lemon and dill until blended. Mix in yogurt and set aside.

In a small bowl, mix together salsa ingredients and set aside.

In a blender or food processor, pulse tilapia until chopped.  Transfer to a bowl and add remaining ingredients.  Mix well. Using your hands, form tilapia into 6 tight patties.  Heat a large skillet over medium high heat.  Add butter and olive oil.  Once melted, place patties in skillet and cook for a few minutes on each side until golden brown.

Whole Wheat Buns

Peeking at the dough occasionally, getting nervous it wasn’t rising enough, I was convinced the buns would not turn out.  Thinking they would rise more, I made them small, turns out a little too small for these burgers.

Although small in size, they still taste great!

(Adapted from Food Network)

Whole Wheat Buns
1/2 cup milk
2 tbsp honey
2 tbsp unsalted butter
1/2 cup warm water
1 tsp sugar
1 Envelope Active Dry Yeast
1 1/4 Cups Whole Wheat Flour
1 1/4 Cups All-Purpose Flour
2 tsp Salt
2 tbsp Flax Seeds
2 tbsp Cornmeal
Flour for Counter

1 Egg
1 tbsp Milk
Butter for Baking Dish

In a small saucepan, warm honey, butter and milk until just warm to the touch.  In a small bowl, combine sugar and water. Add yeast, stir and set aside until mixture foams (about 10 minutes).

In a medium size bowl, mix together flours, salt, seeds and cornmeal until combined. Add yeast and milk mixtures, and mix together with a wooden spoon. Mix until dough just comes together.

Turn onto lightly floured surface and knead together until dough is smooth and elastic. About 5 minutes. If the dough is too sticky, add more flour. Place into large, oiled bowl and cover with plastic wrap. Set bowl in a warm spot and let rise until doubled in size, about an hour.

Punch down dough and turn onto work surface.  Cut into 3 equal pieces, then into 4 smaller pieces.  (Or 3 smaller pieces if you would like bigger buns). In the palm of your hands, form dough into a smooth ball. Place buns on a buttered cookie sheet and let rise until doubled in size, about 45 minutes.

Heat oven to 375F. Whisk together milk and egg. Using a pastry brush, generously brush tops and sides of buns until covered.  Bake for 15-18 minutes, or until buns are golden brown.  Makes 9-12 buns, depending on size