Time 25m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Open and drain canned tuna. Mix together rest of ingredients except tuna, cheese and rolls. When mixing ingredients, I add one ingredient at a time, and gently but throughly mix all ingredients. Add tuna and gently fold together, and make firm patties. Heat skillet, that is sprayed with cooking spray or use 1 teaspoon of oil on bottom of pan. When heated on medium high heat, add each patty browning on each side for 5 minutes each. Add a piece of cheese on top to melt slightly. Open hamburger buns, and place in oven @350 degrees until toasted, (about 3/4 minutes). Put on buns and serve with fresh lettuce, tomato, and mustard.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Combine the tuna, olive oil, panko, parsley, chives, garlic, salt, pepper, paprika, and egg in a large bowl until evenly mixed. Divide the mixture into 4 portions and form patties with your hands. Heat a drizzle of olive oil in a large skillet over medium-high heat. Place the patties in the pan and cook for 3-5 minutes on each side, until golden brown. Serve on whole wheat buns with your preferred toppings. Enjoy!
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.
Time 30m Yield 4 Number Of Ingredients 16 Steps:
Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired. Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices and lettuce leaves, if desired.
Time 1h5m Yield 4 servings Number Of Ingredients 22 Steps:
Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes. Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center). Grill the hamburger buns over high heat until well charred and crispy. Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling. Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.
Time 20m Yield 8 slider burgers Number Of Ingredients 13 Steps:
Add the tuna in a food processor and pulse to grind. Put the tuna in bowl and stir in the chives, tamari, garlic, and black pepper, to taste. Add the panko crumbs and sesame seeds to a shallow dish. Form the tuna mixture into 8 small patties and roll in the bread crumbs. In a large skillet over medium-high heat, add the vegetable oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 2 minutes per side. Put the burgers on the bun bottoms. Top with lettuce and pickled ginger, then slather the bun tops with wasabi mustard. Cover with the bun tops and serve with fancy root vegetable chips.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet. Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.
Time 20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Combine cream of mushroom soup with tuna. Add green pepper and onion, mix well. Spoon onto hamburger buns. Add 1 slice of cheese to each bun. Brush tops of buns with melted butter. Bake on cookie sheet at 400 degrees for about 10 minutes, or until cheese melts and buns are golden brown.
Time 40m Yield 4 servings. Number Of Ingredients 9 Steps:
Preheat air fryer to 350°. In a small bowl, combine first 6 ingredients; fold in tuna. Shape into 4 patties. , In batches, place patties in a single layer on greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes per side. Serve on buns. If desired, top with lettuce and tomato.
Number Of Ingredients 18 Steps:
Make the burgers: Fit a food grinder with a grinding plate with about 1/4-inch holes. Grind tuna into a bowl. Add garlic, ginger, lemon zest, mustard, salt, and pepper. Mix gently, and shape into four 1-inch-thick patties. Cover, and refrigerate until cold and firm, about 30 minutes. Make the coleslaw: Whisk vinegar, sugar, and salt in a small bowl. Mix carrot, radish, cabbage, scallion, and sesame seeds in a medium bowl. Toss slaw with vinegar mixture, and refrigerate up to 1 hour. Heat oil in a large nonstick skillet over medium heat. Cook patties to medium-rare, about 2 minutes per side. Wipe skillet clean, and return to heat. Spread mayonnaise on cut sides of roll halves, and heat, mayonnaise side down, until golden, about 1 minute. Divide burgers and slaw among bottom halves of buns. Sandwich with top halves.
Yield 4 servings Number Of Ingredients 8 Steps:
Cut fish into 1" cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer’s grinding attachment, including the dies, or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground tuna and keep it cold. Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or canola oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine. Form into four 1/2"-thick patties. Season with kosher salt and freshly ground black pepper. Grill or pan-fry burgers over medium heat until just cooked through, 3-4 minutes per side.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
In medium bowl, mix all ingredients except butter, buns and dill dip. Shape mixture into 4 patties, 3 1/2 inches in diameter, using heaping 1/2 cupful for each patty. In 12-inch nonstick skillet, melt butter over medium heat. Add patties; cook 10 to 12 minutes, turning once, until brown and thoroughly cooked. Serve on buns with dill dip.
Time 1h20m Yield 4 burgers Number Of Ingredients 14 Steps:
Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour. Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.
Time 30m Yield 4 tuna burgers Number Of Ingredients 14 Steps:
Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl. Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.) In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side. Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.
More about “tuna burgers recipes”
Time 25m Number Of Ingredients 7 Steps:
Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up. Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.
