I’ve never had a tuna burger before, so I decided to make some myself! I’ve made turkey burgers + meatballs before so I was thinking… how about I use tuna this time? I didn’t know how it would turn out because I just threw into a bowl what I thought would work. It’s actually pretty simple. It only requires the protein and a binder to prevent it the patties/meatballs from breaking apart. I used eggs and some crumbled rosemary sea salt crackers for these patties.
I used two flavors of the Safe Catch Tuna (Use WINNIESBALANCE for 10% off). I used the habanero mint & the regular wild tuna steak.
Me getting creative? Kinda, not really. Haha, there isn’t much here! Just two cans of the tuna, an egg and some crackers. I mixed it all up and realized it needed more of a binder so I added 1 more egg. 2 eggs total in this recipe!
Mixed together & added parsley + paprika!
I cooked it in my skillet in Chosen Foods avocado oil spray! No, I’m not being paid to say this or link to their site. I support them & I love their products! I use these sprays all the time because it’s so convenient.
I added mashed avocado, spinach & Annie’s Worcestershire sauce for a different kick of flavor!
Recipe Yields: 5 patties
Prep Time: 5 minutes | Cook Time: 10 minutes
-1 english muffin
-2 tbsp worcestershire sauce
-1/2 mashed avocado
-2 cans of Safe Catch Tuna (Use WINNIESBALANCE for 10% off)
-2 whole eggs
-10 crumbled Simple Mills Rosemary + Sea salt crackers (crumbled)
-1 tbsp parsley
-2 tsp paprika
-2 tsp rosemary
1. Mix all 6 ingredients into one bowl & form into 5 medium sized patties.
2. Cook in skillet over medium heat for 3 minutes, then flip over and cook for another 1-2 minutes.
3. Assemble in between two halves of a burger bun with mashed avocado, spinach + worcestershire sauce. Or if you’re like me and had no buns at home, use an english muffin!