These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.
- 3 5-ounce cans white meat tuna
- 1 green onion, finely minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 eggs
- 2 tablespoons olive oil, for cooking
- 1 recipe Chipotle Aioli, Truffle Aioli, Remoulade, or Tartar Sauce, for serving*
- To serve: red onion, tomato slices, lettuce, buns
- 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.
*Make sure to have a creamy sauce with these tuna burgers, otherwise the texture will be on the dry side.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Seafood
Keywords: Tuna burgers