Tuna burgers to the rescue when you need dinner in a hurry and pull a gap! Grab a can of tuna from the cupboard and you’re mostly done. Some dill olive mayonnaise takes it over the top!
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As summer rolls into fall, I watch my disposable income carry over to gym uniforms and school supplies as the lazy days of summer morph into the after-work rush of homework, dinner, soccer, basketball, volleyball, and swimming lessons.
Tuna burgers are quick, healthy, and filling
This tuna burger recipe is indeed quick, healthy and filling. Canned tuna is inexpensive. I keep it in the pantry so I can make this recipe on the days I forget to plan dinner.
Along with the tuna, I throw in carrots, corn, and peppers to up the veggie content and add a bit of color. Once formed into patties, I either fry them on the stovetop or bake them in the oven. (They’re just too fragile for the grill.)
I usually eat tuna patties over a bed of lettuce a la Crab cakes while the rest of the family enjoys them on buns like hamburgers.
Top your burger with dill olive mayo!
Take the extra minutes to prepare the dill and olive mayonnaise, which comes together with a quick stir. Dill adds a fresh flavor that balances out the saltiness of the olives.
Spread this over the spread, then top the tuna burgers with a piece of lettuce and sliced red onions. Dinner’s ready and you haven’t even broken a sweat.
Make Ahead Tuna Burger
Feel free to shape the patties up to 24 hours in advance. Cover with cling film and refrigerate until ready to use.
You can also reheat previously cooked patties by heating a teaspoon of oil in a skillet over medium-high heat. When the oil starts to shimmer, add the patties. Flip them once and cook until warmed through – about 5 minutes.
More favorite canned tuna recipes!
- Tuna Patties
- Tuna pasta with tomatoes and olives
- Avocado Tuna Salad
- Asian tuna salad
- Pan Bagnat (French Tuna Sandwich)
Tuna Burger with Dill Olive Mayo
These tuna patties taste just as good on a bed of lettuce as they do on a toasted hamburger bun.
For the spice mix, I use Zatarain’s Creole Seasoning, but you could use Old Bay Seasoning instead.
ingredients
- For the dill olive mayo:
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1/3 cup mayonnaise
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1 tablespoon chopped fresh dill or 1 teaspoon dried dill
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1 tablespoon sliced green olives, chopped
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1 teaspoon lemon juice
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1/2 teaspoon Creole spices
- For the tuna burger:
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1 large egg
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1/4 cup mayonnaise
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2 (5-ounce) cans of tuna in water, drained
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3/4 cup unseasoned panko breadcrumbs
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2 garlic cloves, chopped or micro-shredded
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1/2 cup corn (frozen or fresh)
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1/2 cup finely grated carrot
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1/4 cup chopped red peppers
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1/4 cup chopped yellow onion
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3/4 teaspoon Creole spices
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3 tablespoons olive oil (stove method) or cooking spray for baking
- For covering:
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Sliced red onion (optional)
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salad (optional)
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Hamburger buns
method
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Make the Dill Olive Mayonnaise:
In a small bowl, combine mayonnaise, dill, olives, lemon juice, and Creole seasonings. Cover and refrigerate until tuna burgers are ready to serve.
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Make the tuna mix:
In a small bowl, mix together the egg and mayonnaise with a fork. Add the tuna and stir to combine. In a separate medium bowl, mix together the panko, garlic, corn, carrot, red pepper, yellow onion, and Creole seasoning.
Add the tuna mayonnaise mixture to the panko mixture. Stir until everything is well mixed.
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Shape meatballs:
Use a 1/3 cup measuring cup to measure out a heaping ball of tuna mixture and shape into 6 patties.
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To prepare the patties in the oven or on the stove:
Prepare in the oven: Place a large cast iron skillet in your oven, then preheat the oven to 375°F. When the desired temperature is reached, remove the pan from the oven using oven mitts. The pan should be good and hot, which will help sear the burgers.
Spray the inside of the pan and both sides of the tuna burgers with cooking spray; It helps mimic the sharp edge you get when actually frying something. Place the burgers in the pan and place back in the oven. Bake for about 7 minutes or until bottoms of burgers are golden brown and crispy.
Flip and cook the burgers until the other side is golden brown. This should take about 7 to 9 additional minutes.
To do this on the stovetop: Heat 3 tablespoons oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the tuna burgers to the pan and sear until the top is golden and crispy, about 3 to 4 minutes on each side. Drain on kitchen paper.
Serve on toasted hamburger buns with dill and olive mayonnaise, sliced red onions and lettuce.
Make Ahead Instructions: Feel free to shape the patties up to 24 hours in advance. Cover with cling film and refrigerate until ready to use. Reheat previously cooked patties by heating a teaspoon of oil in a skillet over medium-high heat. When the oil starts to shimmer, add the patties. Flip them once and cook until warmed through – about 5 minutes.
