Easy Tuna Burgers

 

 

Are you looking for a quick and easy supper or lunch dish that is not only delicious but also quite economical? Look no further. These Easy Tuna Burgers fit the bill on all counts!  Using only a few simple ingredients, they go together quickly and easily.

When it comes to economy, Tuna is a great source of protein that doesn't cost a lot of money.  Especially when you consider the cost of other proteins these days such as beef or chicken.  It has always been a great source of affordable protein. 

 

These days I pay more attention to labels and always choose a sustainable line caught tuna fish. This is something we all need to be aware of these days. I don't think it is anything I really thought of when I was younger.  We are all a lot more educated about such things these days and that is a good thing!

Tuna was something I used to feed often to my children when they were growing up. It was a great way to get them to eat fish, and it mixed well with other ingredients, so I was able to stretch it to go quite far.  (Think Tuna Casserole here.)

These tuna burgers are quite simply delicious, using only a few simple ingredients and a very simple cooking method. You can enjoy them as is, or tuck them into a bun for a much heartier eat! They are incredibly tasty either way!

  

WHAT YOU NEED

TO MAKE EASY TUNA BURGERS

A few simple store cupboard ingredients. There is nothing complicated about this recipe.  The capers might seem a bit fancy, but trust me, they work very well and you can always use any leftovers to make tartar sauce!

• 1 tin (4 1/2 ounces/120g) white albacore tuna, drained weight
• 1 slice of white bread, crusts removed
• 1 TBS pickled capers, drained
• 1 TBS coarsely chopped red onion
• 1 large egg
• 1/2 tsp fennel seeds, ground
• pepper to taste

  

I like the solid white albacore tuna. An old Italian woman in a grocery store once told me to never buy anything but albacore tuna, that the rest was rubbish. I trusted her on this and have only ever bought albacore tuna since.

I just used (horror of all horrors) a slice of white wonder bread, with the crusts removed.

I love capers and they go so very well with fish.  You can use them in tartar sauce, or to make chicken piccata. They are the immature flower buds of the caper bush and have a very distinctive tangy flavor. I Love them.

Red onion adds just a hint of sharpness and a touch of color.

Fennel seed has a lovely anise flavor. There is just enough in this recipe to help enhance the flavor of the fish without overtaking it.

 

HOW TO MAKE 

EASY TUNA BURGERS

The clue is in the title, "Easy."  These really are very easy and simple to make!

1. Drain your tuna really well and then tip it into a bowl. Using your fingers or a fork break it up into tiny pieces. (Make sure you keep the pieces really small, or the patties will have a tendency to break apart when cooking.)
2. Crumble the bread into coarse breadcrumbs. I used my food processor. Tip them into the bowl with the tuna. (Soft bread, freshly made into crumbs works best with these.)
3. Add the capers, onion, and egg to the food processor. Blitz until the capers and onion are coarsely chopped. Tip this into the bowl with the tuna. (This helps to create bits that are easy to evenly distribute in the burger mix.)
4. Add the pepper and ground fennel and mix everything well together with a fork. You should be able to easily shape the mixture into patties. If not, then you may need to add a bit more bread. (I grind the fennel seed with my mortar and pestle. Smells heavenly.)
5. Shape into patties. (I used crumpet rings, dividing the mixture between two and pressing it firmly into the rings. Then I removed the rings for frying.)
6. Heat a small quantity of oil in a non-stick skillet over medium high heat. Add your patties to the skillet when the oil is hot. (It will spatter so be warned.)
7. Fry for 3 to 4 minutes on each side, until golden brown.
8. Serve hot, with or without buns.

 

SERVING OPTIONS 

FOR EASY TUNA BURGERS 

• Keep things simple and serve them as I have done with a wedge of lemon for squeezing over top.
• Tuck them into a toasted brioche bun with your favorite tuna burger toppings. (Lettuce, tomato, pickles, thinly sliced onion, mayonnaise, etc.)
• Create a delicious  butter-lemon sauce to spoon over the burgers.
• Serve as is simply with a salad or some roasted veggies on the side.
• Melt a slice of cheese over top before serving. Cheddar or Swiss are nice.
• Serve with wedges of lemon for squeezing over the finished burgers.  Delicious!

 

A FEW OTHER TUNA

RECIPES THAT YOU MAY ENJOY

CLASSIC TUNA MELT SANDWICHES - Nothing beats a timeless classic. This sandwich is a favorite go-to lunchtime hero. Made with Albacore tuna, crunchy celery, tangy pickle relish and a touch of Dijon the tuna salad is rich, flavorful and generously proportioned. Ready to layer between two slices of buttered bread with a slice of processed cheese. Grilled to crispy delicious perfection, every bite delivers comfort, crunch and satisfaction.

CHEESY TUNA SKILLET PASTA - Say goodbye to boring and hello to a creamy, cheesy, flavor-packed skillet meal that is as comforting as your favorite tuna casserole, but with less fuss and muss and double the satisfaction. This Cheesy Tuna Skillet Pasta is a weeknight savior. No pre-boiling of the pasta, no oven to heat up  and barely any clean up. Just one pan, 15 minutes and bags of deliciousness!

  

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Yield: Two Burgers

Author: Marie Rayner

Easy Tuna Burgers

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Quite simply delicious and very easily made. Six simple ingredients, not including seasoning.

Ingredients

• 1 tin (4 1/2 ounces/120g) white albacore tuna, drained weight
• 1 slice of white bread, crusts removed
• 1 TBS pickled capers, drained
• 1 TBS coarsely chopped red onion
• 1 large egg
• 1/2 tsp fennel seeds, ground
• pepper to taste

You will also need:

• some oil for frying (I used light olive oil)

Instructions

1. Drain your tuna really well and then tip it into a bowl. Using your fingers or a fork break it up into tiny pieces.
2. Crumble the bread into coarse breadcrumbs. I used my food processor. Tip them into the bowl with the tuna.
3. Add the capers, onion, and egg to the food processor. Blitz until the capers and onion are coarsely chopped. Tip this into the bowl with the tuna.
4. Add the pepper and ground fennel and mix everything well together with a fork. You should be able to easily shape the mixture into patties. If not, then you may need to add a bit more bread.
5. Shape into patties. (I used crumpet rings, dividing the mixture between two and pressing it firmly into the rings. Then I removed the rings for frying.)
6. Heat a small quantity of oil in a non-stick skillet over medium high heat. Add your patties to the skillet when the oil is hot.
7. Fry for 3 to 4 minutes on each side, until golden brown.
8. Serve hot, with or without buns.

Notes

You can shape the patties ahead of time and chill them in the refrigerator, covered, until you are ready to cook them.

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