TASTY TUNA BURGERS
These tuna burgers are so delicious. My husband is a very fussy eater, and he loves these. Enjoy!
Provided by MARBALET
Categories Appetizers and Snacks Seafood Fish Cake Recipes
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.
Nutrition Facts : Calories 353.1 calories, Carbohydrate 36.6 g, Cholesterol 61.3 mg, Fat 15.6 g, Fiber 3 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 779 mg, Sugar 3.3 g
VEGGIE TUNA BURGERS
You don't have to be a health nut to enjoy the flavor of these moist and nutritious burgers.They're an easy way to get my children to eat their vegetables.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a greased cast-iron or other heavy skillet, saute onion and garlic for 1 minute. Add the zucchini, yellow squash and carrots; saute until tender. Drain and cool to room temperature., In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-in. patties., In same skillet, cook patties in butter until lightly browned, 3-5 minutes on each side. Serve on buns with cheese, lettuce and tomato.
Nutrition Facts : Calories 275 calories, Fat 8g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 643mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
SAVORY TUNA BURGERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick.
- If you're stopping here:
- Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking.
- When you're ready to eat:
- Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.
TUNA BURGERS
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve our Wasabi Deviled Eggs as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
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.
TUNA BURGERS RECIPE BY TASTY
Here's what you need: tuna, olive oil, panko bread crumbs, dried parsley, fresh chives, garlic, salt, pepper, paprika, large egg, whole wheat burger bun
Provided by Mercedes Sandoval
Categories Dinner
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!
Nutrition Facts : Calories 278 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 0 grams, Protein 29 grams, Sugar 1 gram
TUNA BURGERS
My family members were so accustomed to typical beef burgers that they were hesitant to try these when I first made them. Any skepticism disappeared after just one bite. -Kim Stoller, Smithville, Ohio
Provided by Taste of Home
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.
Nutrition Facts : Calories 417 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 710mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
VEGGIE TUNA BURGERS
From Healthy Cooking. I may add more tuna. PLEASE NOTE: As written, these are fairly bland. I am leaving the recipe that way for the benefit of folks feeding picky little ones. In the future, though, I will add some dill and Dijon mustard, or perhaps oregano and LOTS more garlic!
Provided by smellyvegetarian
Categories Healthy
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute onion and garlic for 1 minute. Add the zucchini, yellow squash and carrots; saute until tender. Drain and cool to room temperature.
- In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-in. patties.
- Coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned. Serve on buns with cheese, lettuce and tomato.
Nutrition Facts : Calories 256.9, Fat 4.4, SaturatedFat 1.3, Cholesterol 41.2, Sodium 586.2, Carbohydrate 35.5, Fiber 6.3, Sugar 6.6, Protein 18.9
TUNA BURGERS
These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.
Provided by Sonja Overhiser
Categories Main Dish
Time 35m
Number Of Ingredients 12
Steps:
- Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
- Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
- When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
- Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.
Nutrition Facts : Calories 449 calories, Sugar 2.9 g, Sodium 1218.2 mg, Fat 19.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 30 g, Fiber 1.9 g, Protein 33.8 g, Cholesterol 140.5 mg
CRUNCHY TUNA BURGER
Provided by Rachael Ray : Food Network
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.
SIMPLE TUNA BURGERS
We used to eat these alot when we were kids. Now my daughter is eating them. We ate them with french fries or Tater Tots but I serve these with Sweet Potato fries. My Mom got this recipe from Disneyland back in the 60's. Theres really no accurate measurements for this recipe. Just make your tuna the way you would for a sandwich.I use 3 cans of tuna because I like to have extra sandwiches but you could make less its up to you.
Provided by SoCalCookerGal
Categories Lunch/Snacks
Time 30m
Yield 8 burgers, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl combine all the above ingredients(except for the buns and dressing and the foil LOL!) to make your tuna salad.
- Split up the buns and spread on the thousand Island dressing on both sides. then place the tuna salad on each bun and then wrap the sandwiches in foil.
- Place the sandwiches on a baking sheet cook in oven at 350 for about 15-20 minutes. The buns should be slightly toasty.
- SO SIMPLE ENJOY =).
Nutrition Facts : Calories 593.5, Fat 26, SaturatedFat 4.5, Cholesterol 52.8, Sodium 1176.8, Carbohydrate 59, Fiber 2.3, Sugar 10.2, Protein 30.1
TUNA BURGERS
If you have access to local albacore, it's wonderful in these tuna burgers.
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Low Sodium Backyard BBQ Dinner Lunch Summer Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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.
HEALTHY TASTY TUNA BURGERS
This a great simple recipie for a healthy burger alternative, or to spice up a can of tuna. It worked really well, was quick, filling and low in fat too. Perfect for a quick lunch or light dinner. I ate it so fast I forgot to take a picture oops!
Provided by hydrogen
Time 30m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Combine all the burger ingredients, except the olive oil, in a large mixing bowl. Add as much or as little seasoning as you like, and stir with a fork or your hands. Once the mixture is fully combined divide into 3 parts and use you hands to create three burgers/patties. The mixture will be quite moist, place the burgers on a plate and put in the fridge for 10 minutes to set.
- Meanwhile, combine the garlic mayo ingredients in a small bowl or mug and mix well. Add a little water if necessary for consistency.
- Heat the olive oil in a frying pan and making sure the oil is very hot add the burgers and fry on both sides on a medium-high heat for 3-4 minutes or until dark brown on both sides. Be very carefull with them to ensure they stay well formed.
- Once cooked remove from the pan and place in a bun or on a bed of spinach leaves and drizzle the garlic mayo on top. Any left overs can be re-heated gently in a pan. Enjoy!
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