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Tuna Burgers

May 10, 2011

Tuna Burgers

What a week so far!  My job is beyond crazy — and it’s almost the end of the school year.  I’m waiting for it to actually win down.  Maybe it will, eventually.  🙂  Yesterday evening, nothing appealed to me more after a hard day of long conversations at work than chopping and mixing and sauteeing and what have you.  Lucky for me, these burgers were KIND of putzy, so it fit the bill.

I have been lusting after some sort of seafood cake for a while.  Unfortunately, to make fish taste delicious, you should usually get the fish the day of, or at the very most, the day BEFORE you cook it.  This puts a kink in our plans most nights, so I haven’t had a chance to make a fish cake, especially on a weeknight.  Behold, though, the tuna burger.  This recipe uses canned tuna, which can be used any time after purchasing, and it tastes good.  And it’s good FOR you.  Win win all around.

I will warn you that flipping these burgers is no small feat.  It’s actually incredibly hard to do, even with the most gentle touch.  You do have to sort of “piece” together the fish after you flip, because odds are, its going to crumble a bit.  But if you manage to put together some sort of semblance of a patty, it all comes together when finished off in the oven.

I would definitely recommend topping these burgers with a little bit of avocado, to add a creamy smoothness to the sandwich.  We also put a little sriracha/mayo combo on our buns, which gave it a little extra kick (who doesn’t love sriracha?  I know I do…)

Enjoy!  (Also, special shout out to two of my high school friends, Kate and Teresa, who I learned today are readers of the blog! Like what you see?  Love the blog?  Let us know, you will get a shout out too.  Remember to comment often.  We love it and it makes our day.)

Tuna Burgers

recipe adapted from Paula Deen

  • 2 (6-ounce) cans solid white tuna, drained
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • juice of 1 lemon
  • 1 1/2 tablespoons prepared horseradish
  • dash celery salt
  • dash ground mustard
  • dash Penzey’s Krakow Nights spice blend (optional!)
  • 2 dashes Worcestershire sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl, making sure to mix evenly.
  3. Form into 4 patties — as compact as you can make them.  Sear on medium-high heat in oven for about 4-6 minutes per side.  Flip carefully — these burgers will crumble.  Try to re-form patties as best as you can.  They will come together when finishing off in the oven.
  4. When burgers are seared, put in oven and bake for 14-17 minutes.
  5. Remove skillet from oven (remember to be careful of your fingers — the pan will be HOT!)
  6. Place burgers on bun.  Top with avocado, mayo, or condiment of your choice.


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