Recipe by MizEmerilLagasse
These are some of the world's best tuna burgers. I came up with the idea when I had some tuna in my pantry and needed to use it up. I just threw the ingriedents into a big bowl, mixed it up, made some patties, and sauteed them in butter. And what came out was one of the best recipes I had yet to make. ENJOY!
Top Review by VA
Good stuff! The only thing I did differently was leave out the turmeric because I didn't have any. I do think the serving size is off unless you like your servings small. We used 4 cans of tuna for 4 people. I also added a slice of cheese and popped these under the broiler for a minute.
- 2 (400.29 g) packageof starkist flavor fresh tuna in water
- 22.18 ml mayonnaise
- 4.92 ml mustard
- 1.23 ml turmeric
- 2.46 ml garlic powder
- 2.46 ml black pepper
- 2.46 ml Equal sugar substitute or 2.46 ml Splenda sugar substitute
- 4 atkin friendly hamburger buns, plus
- 1 extra atkin friendly hamburger bun
- 236.59 ml unseasoned breadcrumbs (see note below)
- 59.16 ml butter
- iceberg lettuce
- hard-boiled egg
Directions See How It's Made
- Place the first 7 ingriedents in a medium bowl and stir to comebined; flake the tuna as you stir.
- Take the extra hamburger bun and toast it in the toaster until browned.
- Using a bow cheese grater, grate the bun into the tuna mixture and then stir to comebined.
- Form the mixture into 4 patties and place on a plate, cover with foil or plastic wrap, and place in the refrigerator for atleast 2 hours and up to 2 days.
- When you are ready to use them, remove them from the refrigerator, pat them in the bread crumbs, and saute them in the butter in a preheated (medium-high) skillet until golden brown on both sides (this won't take long so don't leave them).
- Place on hamburger buns with your choice of toppings.
- Note: If you do not want to use bread crunbs you can take 2 more Atkin's friendly buns, toast them, and chop them in your food processpr for low carb bread crumbs.