Protein Boost | Blackened Bacon & Tilapia Burgers
with Grilled Poblano & Peach Salsa
Cooking time
15 minutes
Servings
2/4
Calories
990 /serving
Power up on proteins! Add bacon to your meal with our Protein Boost option. A Little Louisiana goes a long way in making these fish burgers stand out. Tilapia picks up heat from our signature spice blend as it chars to flaky on the BBQ (using a handy foil trick). Meantime, peach, poblano and tomato take the salsa by storm.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Peach
- 1 Tomato
- 1 Scallion
- 30ml Apple cider vinegar
- 7g Honey
- 60ml Mayonnaise
- 2 Artisan hamburger buns
- 1 Poblano pepper (or green pepper)
- 10g A Little Louisiana spices (salt, paprika, garlic, black pepper, onion, cayenne pepper, oregano, thyme)
Contains: Barley • Eggs • Sulphites • Tilapia • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
BBQ
Total Fat
65 g
Saturated Fat
13 g
Sodium
1460 mg
Total Carb
59 g
Sugars
16 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Quarter and core the poblano lengthwise. In a small bowl, toss with a drizzle of oil and S&P.
- Drizzle the scallion with oil.
- Halve, pit and small-dice the peach.
- Small-dice the tomato.
- In a medium bowl, combine the mayo, honey, ⅓ of the vinegar, a large pinch of the spices and S&P.
Grill the tilapia
- Pat the tilapia dry and drizzle with oil; season with the remaining spices (add ½ for medium spicy) and S&P.
- Place a piece of aluminum foil on the BBQ and top with the tilapia.
- Grill, 2 to 3 min. per side, until cooked through and beginning to brown.
Grill the poblano & make the salsa
- Meanwhile, add the poblano and scallion to the BBQ and grill, 3 to 4 min. per side, until tender.
- Transfer to a cutting board.
- Small-dice the poblano.
- Thinly slice the scallion crosswise.
- In a large bowl, combine the peach, tomato, poblano, scallion, remaining vinegar, a drizzle of oil and S&P.
Grill the buns
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the spiced mayo, tilapia, a spoonful of the salsa and a bun top.
- Serve the remaining salsa on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
