Prep 10 mins
Cook 15 mins
Life can't be about all beef. "Where's The Beef?" questions are fewer nowadays due to an influx of health concerns, as well as those that are watching their weight. The Longmeadow Farm is following suit and will openly and warmly embrace these new "burgers" to grace our "Saturday Lunch at the Farm" crowd. I wanted to produce a light(ish) tuna burger that made Dennis, Jerry, Uncle Dick, and my Dad feel as light as a Spring beetle floating around on a wind current after lunch. This recipe did it. Everyone was full, but not so full they wanted to clamber off to the backyard hammock, and pull their hat over their face. This gave them enough energy to have their giddy-up for all the many maelstroms that would undoubtedly follow them around for the afternoon. Go ahead, try them "Maryland" style with the use of our beloved "Old Bay Seasoning" and get ready to work hard this afternoon. Can be easily doubled for a big crowd.
- 1 (6 ounce) can tuna in water
- 3 tablespoons fresh breadcrumbs (or canned)
- 1 tablespoon pickle relish
- 3 tablespoons Egg Beaters egg substitute or 1 egg
- 1 teaspoon pimiento (optional)
- 1 green onion (chopped)
- 1 small celery (chopped)
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay Seasoning (or I use extra Old Bay!) (optional)
- 1 dash Tabasco sauce (optional)
- 1 small green pepper, chopped (optional)
- 4 -5 slices cheddar cheese (thin slice, optional) (optional) or 4 -5 slices soy cheese (thin slice) (optional)
- hamburger bun
- 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.
I wasn't sure if the recipe called for dill or sweet pickle relish so I tried it both ways. I prefer the dill, but that's just me. That being said this is a very nice recipe.
This was a very good Tuna Burger. Will make again. Thanks for posting.
Made this for Zaar Chef Alphabet Soup tag game and I am so glad I did. I made as instructed only adding a little more bread crumbs and pressing in some panko before frying. I did let my patties set in the fridge till dinner time and I served them over a mixed green salad for DH and I and skipped the hamburger bun. Definately a keeper and going into my Favorites of 2013.