Tuna Burgers Recipe

Tuna: Canned tuna is the star of this recipe, providing a rich source of protein and a savory base for the burgers.

Breadcrumbs: These help bind the patties together and add a subtle texture to the burgers.

Egg: A beaten egg acts as a binder, ensuring the patties hold their shape during cooking.

Mayonnaise: Adds moisture and a creamy texture to the patties, enhancing their flavor.

Dijon mustard: This gives the burgers a slight tang and depth of flavor, balancing the richness of the tuna.

Garlic powder: Provides a mild garlic flavor without overpowering the other ingredients.

Onion powder: Adds a hint of onion flavor, complementing the tuna and other seasonings.

Salt: Enhances the overall flavor of the patties.

Pepper: Adds a touch of heat and depth to the flavor profile.

Olive oil: Used for frying the patties, it helps achieve a crispy, golden-brown exterior.

To ensure your tuna burgers hold together well, make sure the breadcrumbs are evenly mixed throughout the tuna mixture. This will help absorb any excess moisture and provide structure. When forming the patties, press them firmly with your hands to compact the ingredients. If the mixture feels too wet, add a little more breadcrumbs until you achieve the desired consistency. Additionally, chilling the patties in the refrigerator for about 15 minutes before cooking can help them maintain their shape during frying.

• 2 cans drained tuna - Substitute with canned salmon: Canned salmon provides a similar texture and flavor profile, making it a great alternative for those who prefer a different type of fish.

• 1 cup breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and add a slightly different flavor to the burgers.

• 1 beaten egg - Substitute with flaxseed meal and water mixture: Mixing one tablespoon of flaxseed meal with three tablespoons of water can act as a binding agent, suitable for those avoiding eggs.

• 2 tablespoon mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• 1 teaspoon dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder than dijon.

• 1 teaspoon garlic powder - Substitute with fresh minced garlic: Fresh minced garlic can offer a more robust flavor, though it may require adjusting the quantity to taste.

• 1 teaspoon onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a fresh and slightly sweet flavor, enhancing the texture of the burgers.

• salt and pepper - Substitute with soy sauce: Soy sauce can add a savory depth and umami flavor, though it may require reducing the amount of added salt.

• 2 tablespoon for frying olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying without altering the taste of the burgers.

• Allow the freshly cooked tuna burgers to cool completely at room temperature before storing. This prevents condensation, which can make the patties soggy.

• Once cooled, wrap each tuna burger individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped tuna burgers in an airtight container or a resealable freezer bag. If using a freezer bag, try to remove as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date of storage. This ensures you can keep track of their freshness and use them within a reasonable time frame.

• Store the tuna burgers in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 2-3 months.

• When ready to enjoy, thaw frozen tuna burgers in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the tuna burgers on a baking sheet and cover them loosely with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, you can reheat the tuna burgers in a skillet over medium heat. Add a little olive oil to the pan and cook for a few minutes on each side until heated thoroughly.

• Serve the reheated tuna burgers on fresh buns with your favorite toppings, such as lettuce, tomato, or a dollop of mayonnaise, to recreate that just-cooked taste.

• Preheat your oven to 350°F (175°C). Place the leftover tuna burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use a skillet to reheat your tuna burgers. Add a small amount of olive oil to the pan and heat over medium-low. Place the burgers in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, ensuring they are heated evenly.

• For a quick option, use a microwave. Place the tuna burgers on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tuna burgers in the basket and heat for about 3-5 minutes. This method helps maintain a crispy exterior while warming the inside.

• For a steamy reheating method, use a steamer basket. Place the tuna burgers in the basket over simmering water. Cover and steam for about 5-7 minutes, which keeps them moist and tender.

• Mixing bowl: A large bowl used to combine the tuna, breadcrumbs, egg, mayonnaise, mustard, and seasonings into a uniform mixture.

• Frying pan: A flat-bottomed pan used to cook the tuna patties, ensuring they are evenly browned and cooked through.

• Spatula: A tool used to flip the patties in the frying pan, allowing for even cooking on both sides.

• Measuring spoons: Used to accurately measure the mayonnaise, mustard, garlic powder, onion powder, salt, and pepper.

• Can opener: A tool used to open the cans of tuna safely and efficiently.

• Fork: Used to beat the egg before adding it to the mixture and to help mix the ingredients together.

• Plate: A flat dish used to hold the formed patties before they are cooked.

• Paper towels: Used to drain excess oil from the cooked patties after frying.

Prepare ingredients in advance: Drain and flake the tuna ahead of time. Measure out breadcrumbs, mayonnaise, and spices to streamline the process.

Use a food processor: Quickly combine all ingredients by pulsing them in a food processor for a uniform mixture.

Preheat the pan: Start heating the olive oil while forming the patties to save time on cooking.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.

Use non-stick spray: Spray the pan with non-stick spray to reduce cleanup time.