If you’re a fan of the traditional beef burger, but want to try something else for a change, this is the recipe for you. These tuna burgers have a meaty texture and taste nice and spicy. They’re a great and healthy way of getter some fish in you menu. Also, because they’re made from canned tuna, they’re budget friendly as well.
I’m always a bit scared about cooking fish. It’s a fragile thing to cook with, with quite a delicate flavour. So while on the one hand you need to add flavour to a fish dish to make it interesting, on the other hand, you have to be careful that you don’t overpower the fish. And of course, not overcook the whole thing in the process! These burgers are a simple way of cooking fish.
One simple way of preparing fish is of course tuna salad. While I do eat that regularly, I also wanted to try and something with canned tuna. Which is why I came up with these tuna burgers. While cooking fish can sometimes be tricky, this recipe is pretty much foolproof. Unless you completely burn them, overcooking won’t be a problem.
The biggest challenge with making burgers in general, is to stop them from falling to pieces when you cook them. While you do have to handle these burgers with a bit of care, they’re actually pretty sturdy once they’re cooked. They have a nice crispy outside, but are nice and juice in the middle.
These tuna burgers are also pretty healthy. They’re low-fat as they don’t contain any mayonaise. You will however need some vegetable oil for cooking.
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| Servings |
4 people
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- 450 g canned tuna drained weight
- 1 medium onion
- 2 eggs
- 1 tbsp sweet soy sauce
- 2 tbsp bread crumbs
- 1 1/2 tsp ground ginger
- 1 tsp ground coriander seeds
- 1 tsp dried chilli flakes
- ground black pepper for seasoning
- 50 g panko bread crumbs
Ingredients
Coating
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- Drain the liquid from the tuna. Try to squeeze out as much of the water as you can.
- Put the tuna in a bowl and use a fork to break up the flakes.
- Finely chop the onion and add to the tuna.
- Add the soy sauce, breadcrumbs and all the spices. Season liberally with black pepper. Finally add the eggs and mix well.
- Divide the mixture into portions and form them into patties. Cover them and let them chill in the refrigerator for about 30 minutes.
- Remove the patties from the fridge. Put the panko bread crumbs on a plate and dip the patties in to them to coat them. The patties should be wet enough that the crumbs will stick to them without a problem.
- Heat a bit of oil in a stick-free skillet. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side. While these burgers hold their shape quite well, make sure to flip them gently!
- Serve the tuna burgers in burger buns with all your favourite veggies, toppings and sauces.
