Ingredients Jump to Instructions ↓

  1. 3 (6-ounce) cans light tuna in water, drained 1/3 cup light mayonnaise 3 tablespoons seasoned dry bread crumbs 2 tablespoons chopped fresh parsley leaves 1 teaspoon Dijon mustard 1 teaspoon hot sauce 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon olive oil 4 hamburger buns or Kaiser rolls 1 beefsteak tomato, sliced 1/4 cup thinly sliced sweet pickles (such as gherkins)

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the tuna, mayonnaise , bread crumbs, parsley, mustard, hot sauce , salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick. If you're stopping here: Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking. When you're ready to eat: Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.


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