Make Ahead Tuna Burgers Food

TUNA BURGERS

Steps:

• Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
• Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
• When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
• Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.

TASTY TUNA BURGERS

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.

TUNA BURGERS

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.

TUNA BURGERS

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.

MAKE AHEAD TUNA BURGERS

Steps:

• Place the first 7 ingriedents in a medium bowl and stir to comebined; flake the tuna as you stir.
• Take the extra hamburger bun and toast it in the toaster until browned.
• Using a bow cheese grater, grate the bun into the tuna mixture and then stir to comebined.
• Form the mixture into 4 patties and place on a plate, cover with foil or plastic wrap, and place in the refrigerator for atleast 2 hours and up to 2 days.
• When you are ready to use them, remove them from the refrigerator, pat them in the bread crumbs, and saute them in the butter in a preheated (medium-high) skillet until golden brown on both sides (this won't take long so don't leave them).
• Place on hamburger buns with your choice of toppings.
• Note: If you do not want to use bread crunbs you can take 2 more Atkin's friendly buns, toast them, and chop them in your food processpr for low carb bread crumbs.

GRILLED TUNA BURGERS WITH SPICY MAYO

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.

TANGY TUNA BURGERS

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.

OPEN-FACE TUNA BURGERS

Steps:

• Place tuna in large bowl; break up finely with fork. Mix in green onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and mustard. Season with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
• Arrange bread on 4 plates. Spread each slice with 1 tablespoon mayonnaise; then top each with lettuce and tomato.
• Heat oil in heavy large skillet over medium-high heat. Add tuna patties and cook until firm to touch and heated through, about 4 minutes per side. Place tuna on tomato slices and serve.