Tuna Burgers Recipe 435

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.

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.

Steps:

• Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
• Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
• Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
• Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

Steps:

• In medium bowl, mix all ingredients except butter, buns and dill dip. Shape mixture into 4 patties, 3 1/2 inches in diameter, using heaping 1/2 cupful for each patty.
• In 12-inch nonstick skillet, melt butter over medium heat. Add patties; cook 10 to 12 minutes, turning once, until brown and thoroughly cooked. Serve on buns with dill dip.

Steps:

• Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
• Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.

Steps:

• 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.

Steps:

• Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.
• Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.

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!

Steps:

• Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
• Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
• In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
• Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.