Buffalo Tilapia Burgers with Cucumber-Radish Slaw and Gorganzola Mojo

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Gorgonzola Mojo
½ cup crumbled gorgonzola cheese
¼ cup mayonnaise
¼ cup sour cream
1 tsp sugar
1 pinch salt
Pinch freshly ground pepper
1 tbl milk + more if needed
Cucumber Radish Slaw
Juice of half a lime
2 tbl cider vinegar
Pinch salt
Pinch freshly ground pepper
½ large English cucumber, sliced paper thin
5 radish, sliced paper thin
Spicy Glaze
Juice of 2 limes
3 tbl hot sauce
Vegetable oil for the grill rack
Tilapia patties
½ cup sweet onions (Vidalia if in season), chopped
1 clove garlic, minced
1 tsp vegetable oil
2 lbs tilapia, chopped finely J
uice of half a lime
2 tbl parsley, chopped finely
1 ½ tsp salt
1 cup panko (Japanese bread crumbs)
6 sesame seeded buns, split



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mojo, combine all of the ingredients in a bowl and mix well. Mash any large pieces of cheese with a fork to make a relatively smooth sauce with mayonnaise consistency. Add a little more milk if needed to thin. Refrigerate until serving. To make the slaw, combine the lime juice, vinegar, salt and pepper. Add in the cucumber and radish slices and toss to coat well. Set aside until assembly. To make the glaze, combine the juice of 2 limes plus 3 tablespoons of Sriracha hot sauce. Mix well and set aside until grilling. To make the patties, start by sweating the onions and garlic in a teaspoon of oil in a small saute pan on the grill. Cook until just translucent, about 4 minutes and put into a large bowl. Add the fish, lime juice, parsley, salt, hot sauce and panko to the bowl with the onions. Handling the fish as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions, and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, brush the top with spicy glaze, cover, and cook until golden the bottom, about 4 minutes. Turn the patties and brush the cooked side with the spicy glaze. Cook another 4 to 5 minutes on this side, until just opaque throughout. During the last few minutes of cooking, place the buns cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each bun bottom with a tablespoon of gorgonzola mojo, a patty, and an equal portion of the cucumber and radish slaw. Spread the top bun with a heaping tablespoon of mojo and add to the rest of the burger. Serve and enjoy!