Vietnamese Tuna Burger Food

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.

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.

VIETNAMESE BISTRO BURGER

Steps:

• To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop.
• To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
• Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks.
• Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes.
• Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and chile slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy!
• Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

VIETNAMESE TUNA BURGER

Steps:

• In a bowl, combine vinegar, 1 teaspoon oil and 1/4 teaspoon sugar. Add cabbage, carrots and broccoli slaw; toss and set aside. In a second bowl, combine cilantro, mint, fish sauce, soy sauce and remaining 1/2 tablespoon sugar. Add tuna and scallions; mix until combined. Form tuna mixture into four 3/4-inch-thick patties. Place panko on a plate; coat each patty with crumbs. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook burgers, flipping once, until well browned, about 4 minutes per side. Place 1 burger on bottom of each bun; top with 1/4 of slaw and other bun half.

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.

THIRTY-MINUTE BAKED TUNA BURGERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Mix tuna, egg, bread crumbs, garlic salt, and black pepper and fold in diced tomatoes and onion. Form the mixture into 4 patties and place onto prepared baking sheet.
• Bake in the preheated oven until burgers are golden brown and crisp, about 10 minutes per side.

TUNA BURGERS RECIPE BY TASTY

Steps:

• Combine the tuna, olive oil, panko, parsley, chives, garlic, salt, pepper, paprika, and egg in a large bowl until evenly mixed.
• Divide the mixture into 4 portions and form patties with your hands.
• Heat a drizzle of olive oil in a large skillet over medium-high heat.
• Place the patties in the pan and cook for 3-5 minutes on each side, until golden brown.
• Serve on whole wheat buns with your preferred toppings.
• Enjoy!

CRUNCHY TUNA BURGER

Steps:

• Add the tuna in a food processor and pulse to grind. Put the tuna in bowl and stir in the chives, tamari, garlic, and black pepper, to taste. Add the panko crumbs and sesame seeds to a shallow dish. Form the tuna mixture into 8 small patties and roll in the bread crumbs.
• In a large skillet over medium-high heat, add the vegetable oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 2 minutes per side.
• Put the burgers on the bun bottoms. Top with lettuce and pickled ginger, then slather the bun tops with wasabi mustard. Cover with the bun tops and serve with fancy root vegetable chips.

THE WORLD'S BEST TUNA BURGERS!!!

Steps:

• In a medium bowl mix all ingredients together thoroughly. I noticed it is a better consistency if you mix with your hands.
• Place the extra breadcrumbs for coating on a shallow dish.
• Preheat pan on medium with Pam.
• Form a patty with your hands and coat both sides of it with breadcrumbs.
• Place the patty in a preheated fry pan.
• Repeat steps until mix is finished, usually around 6 patties.
• Cook until each side has browned and has a slight crispiness.
• I like to serve them on toasted bread with mayo, lettuce, and tomato if you like.

TUNA BURGERS

Steps:

• Cut fish into 1" cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground tuna and keep it cold.
• Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or canola oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
• Form into four 1/2"-thick patties. Season with kosher salt and freshly ground black pepper. Grill or pan-fry burgers over medium heat until just cooked through, 3-4 minutes per side.