These tuna burgers are thick, flavorful, and irresistible! Stack the toppings and smother them with aioli for a filling meal.
Here’s a unique way to use a can of tuna… try it Tuna Burger! Tuna makes a surprisingly good burger: thick and flavorful. Balanced on a bun with chipotle aioli and veggie toppings, it’s a filling meal everyone will enjoy. Plus, it’s economical and a great alternative to red meat. Just like our popular tuna patties, it’s a healthy dinner idea that will surprise and delight. How to do it!
Ingredients for tuna burger
Tuna burgers are simply burgers with canned tuna replacing the ground beef. You’ll also need to add binding agents to help the tuna stick, like eggs, breadcrumbs, mustard, and mayonnaise. It all comes together in a flavorful and savory blend of flavors! Here’s what you need:
- White meat tuna (see below)
- Green Onion
- Worcester sauce
- garlic powder
- Kosher salt
- Plain panko or coarse breadcrumbs (or gluten-free breadcrumbs; see below*)
- Dijon mustard
- mayonnaise
- eggs
- olive oil
Tips for buying canned tuna
There are many options at the grocery store when it comes to canned tuna. You should pay attention to this when buying these tuna burgers:
- Look for light tuna caught off the pole, which is the most sustainable choice. Skipjack Light Tuna has the lowest mercury levels of any tuna species. (Learn more here.)
- Buy BPA-free cans. Look for BPA-free cans or sachets.
- Working with oil or water. Use whatever you personally prefer for this recipe! Be sure to empty the can before use.
Panko vs. Breadcrumbs
Do you have panko in your pantry? It’s extremely versatile and our favorite breadcrumb option. Breadcrumbs are important for giving a tuna burger a firm and consistent texture. Here’s the difference between panko and traditional breadcrumbs and why we prefer panko:
- Panko is a Japanese-style mix of breadcrumbs which is airier and lighter than conventional breadcrumbs. It makes a nice crunchy coating and is very versatile. Use it in recipes like pistachio-crusted salmon or stuffed portobello mushrooms. Or our favorite method: Use it as a substitute for croutons in a kale caesar salad or romaine lettuce.
- Breadcrumbs work too! Packages labeled “coarse breadcrumbs” work best, as traditional breadcrumbs are finer in texture, like sand. But both should work! You can also make homemade breadcrumbs.
- Want breadcrumb substitute? Try gluten-free panko or gluten-free breadcrumbs, or use equal amounts of shredded crackers of any kind.
How to make tuna burgers: some tips
Once you have all the ingredients, tuna burgers are easy to make. Let the burgers set in the fridge for just 15 minutes. Here are some notes on the process:
- This recipe makes 4 very large or 5 medium burgers. We prefer the 5 size as it fits nicely in a bun but still has some weight (the 6 size is too small). It may be an odd number, but someone gets seconds! Or leftovers keep for 2-3 days.
- Shape the burgers and chill for 15 minutes. This will help them firm up before frying. Use this time to prepare the burger sauce or prepare other parts of the meal.
- Fry 4 minutes on each side. Fry in olive oil until golden brown on both sides.
Tuna Burger Toppings
Once you have your tuna burgers: the best part is the toppings! Pair a creamy sauce with these tuna burgers, otherwise the sandwich will be dry. Here are some of our favorite tuna burger sauces and toppings:
- Chipotle Aioli, Sriracha Aioli or Truffle Aioli: Aioli is essentially flavored mayonnaise: it goes perfectly with this burger.
- Remoulade or Remoulade: Traditionally served with fish, these sauces are ideal for dressing tuna.
- Special Burger Sauce: Combine all your favorite spices in one sauce! This one is irresistibly classic.
- Other vegetables and sauces: It goes well with tomatoes, red onions and lettuce. Or get more creative with pickled red onions, pickled peppers, guacamole, pesto, cheese, spicy mayo, yum yum sauce and more.
More tuna recipes
There’s so much to do with a can of tuna! Here are some additional ideas:
This tuna burger recipe is…
Pescetarian and dairy free.
The description
These tuna burgers are thick, flavorful, and irresistible! Stack the toppings and smother them with aioli for a filling meal.
- 3 5-ounce cans of albacore tuna
- 1 Spring onion, finely chopped
- 1 teaspoon Worcester sauce
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- 1 ½ cups plain panko or coarse breadcrumbs (or glueTen free breadcrumbs*)
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 eggs
- 2 tablespoons olive oil, for cooking
- 1 Recipe chipotle aioli, truffle aioli, tartar sauce or tartar sauce, to serve*
- To serve: red onion, tomato slices, lettuce, rolls
- Drain the tuna and break into small pieces with a fork, chop up large pieces. In a medium bowl, toss together the spring onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
- Form 5 small or 6 large patties from the dough. Chill patties for 15 minutes to set texture (or up to 24 hours). Use the time as you wish to prepare aioli, remoulade or tartar sauce.
- When ready to cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the burgers and cook until lightly browned, about 4-5 minutes. Then turn them gently with a spatula and cook until lightly browned, about 3-4 minutes more. Other side.
- Serve on a bun with tomatoes, red onions, lettuce and aioli, tartar sauce or tartar sauce. Leftovers keep in the fridge for 2-3 days.
Remarks
*Make sure you have a creamy sauce with these tuna burgers or the texture will be quite dry.
- Category: main course
- Method: Cook
- Kitchen: seafood
