Tuna Burgers are affordable, easy to make, and made with common ingredients. They’re lightly seasoned with garlic and dill.
Disclosure: This recipe post is sponsored by Dish on Fish. Thank you for supporting the organizations that support The Wholesome Dish!
I made these Tuna Burgers for American Heart Month (February). I’m happy to be teaming up with the National Fisheries Institute (NFI) to encourage Americans to eat more seafood! Seafood/fish is delicious and can be so good for us! Most fish is low in calories and high in protein. Studies show that people who eat fish at least two times per week have a lower risk of cardiovascular disease. Some seafoods, like salmon, even have extra heart-healthy benefits, like omega 3 fatty acids.
NFI’s blog Dish On Fish encourages Americans to eat seafood at least 2-3 times a week (following the U.S. Dietary Guidelines for Americans) in order to reap all the health benefits that seafood has to offer.
How to make Tuna Burgers:
- Take 2 cans of tuna packed in water and drain them really well.
- Add the drained tuna to a large bowl. Add mayonaise, a beaten egg, garlic powder, dried dill weed, salt, and ground black pepper.
- Give this a stir until it’s well combined and there are no large chunks of tuna.
- Add breadcrumbs, diced celery, and sliced green onions.
- Mix this until it’s well combined.
At this point, the best way to mix this up is by using your clean hands. You’re going to be using your hands to patty up the burgers anyway. So you might as well get your hands in there. 🙂
- Pat the tuna mixture down into an even layer.
- Then score it with the edge of your hands into quarters to make 4 equal size portions.
- Take one portion of the tuna and roll it into a ball with the palms of your hands.
- Press it flat into a patty.
- Place the formed tuna patties on a plate and let them chill in the refrigerator for at least 30 minutes.
- Add olive oil to a nonstick skillet over medium heat.
- Add the tuna burgers to the skillet.
- Cook for 5-8 minutes on the first side, until the bottom is deep golden brown.
- Flip them over and cook another 5-8 minutes on the second side.
You could serve these tuna cakes in a lettuce wrap, or even on a big salad for a nice punch of protein and flavor.
But, I like to serve them just like I would any other burger, on a bun with lettuce, tomato, pickles, and maybe a little Dijon mustard.
These tuna patties are made with canned tuna.
So they’re very affordable. And, the recipe calls for common ingredients that you may already have on hand.
The tuna cakes can be made ahead of time.
Once the tuna patties are formed, cover them with plastic wrap and let them chill in the refrigerator for up to two days.
Check out more of my great tuna recipes:
- Poppy Seed Greek Yogurt tuna Salad with Apples Cranberries & Pecans
- Buffalo Tuna Salad Stuffed Celery
- Cranberry Tuna Salad on Apple Slices
Watch the step by step recipe video for Tuna Burgers below.
- 2 (5 oz.) cans tuna packed in water, well drained
- 1/3 cup mayonnaise
- 1 large egg beaten
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup bread crumbs
- 1/2 cup diced celery
- 1/3 cup sliced green onion
- 1 tablespoon olive oil
- For serving: 4 hamburger buns, sliced tomato, lettuce leaves, sliced pickles
- In a large bowl, add the tuna, mayonnaise, egg, dill, garlic powder, salt, and pepper. Stir until well combined and there are no large chunks of tuna.
- Add the bread crumbs, celery, and green onion to the bowl. Stir until well combined.
- Divide the tuna mixture into 4 equal portions. Shape into patties. Lay the tuna burgers flat on a large plate. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 2 days.
- Add the olive oil to a large non-stick skillet and place over medium heat for 2 minutes. Add the tuna burgers to the pan. Fry 5-8 minutes on the first side, until the bottom is deep golden brown. Carefully flip the patties over. Cook on the second side for 5-8 minutes.
- Serve warm on hamburger buns with sliced tomato, lettuce, and sliced pickles.*
This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.