There are limited studies published in which quality properties of fish products are evaluated. The effects of two cooking methods (grilling and oven-baking) on the water retention, fat retention and Warner Bratzler shear values of tilapia burger were investigated. Five burgers were cooked in a preheated (150oC) electric grill and a forced air convection oven. The internal temperature of the burgers was measured using a hand held temperature probe to ensure a core temperature of 75oC was reached. Water and fat contents were carried out for raw and cooked samples in order to determine the remaining fat and water content after each cooking method. Shear force and work of shearing of burgers from each treatment were determined with a Warner-Bratzler blade attached to the CT3 Texture Analyzer Brookfield. The crosshead speed was 2 mm/s. The oven baked burgers had higher water retention (95.8%) compared to the grilled ones (92.5%). Grilling and oven-baking did not affect the lipid retention. Shear force and work of shearing for oven-baked tilapia burgers were 4.01 N and 0.08 J which were lower than the grilled burgers, 5.52 N and 0.11 J, respectively. This study indicates that oven-baking improves the water retention compared to grilling, which contributes to a softer texture of the baked burgers.