quick tuna burgers

Quick Tuna Burgers

Fish Recipes

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Several jars of fish into a fiery fish burger with this fast recipe. On the off chance that you can't find great entire wheat cheeseburger buns, entire wheat English biscuits are an extraordinary substitute. The burger blend could appear to be somewhat delicate going into the container, yet when the principal side is cooked, you'll have the option to effectively flip them. Present with steamed broccoli or yam fries.

Cooking Ingredients

    • 2 5- to 6-ounce cans chunk light tuna (see Note), drained

    • 1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)

    • ½ cup low-fat mayonnaise, divided

    • 1 4-ounce jar chopped pimientos, drained, or 1/3 cup chopped roasted red peppers, divided

    • ¼ cup finely chopped celery

    • ¼ cup finely chopped onion

    • ½ teaspoon Old Bay seasoning, divided

    • 1 tablespoon extra-virgin olive oil

    • 4 whole-wheat hamburger buns or English muffins, toasted

    • 4 lettuce leaves

    • 4 slices tomato

Cooking Direction

    1. Join fish, breadcrumbs, 1/4 cup mayonnaise, a big part of the pimientos (or broiled red peppers), celery, onion and 1/4 teaspoon Old Narrows preparing in a medium bowl, separating any bigger parts of fish until the blend is uniform and keeps intact.
    2. Join the leftover 1/4 cup mayonnaise, the excess pimientos (or peppers) and 1/4 teaspoon Old Narrows preparing in a bowl.
    3. Heat oil in an enormous nonstick skillet over medium intensity. Utilizing a liberal 1/3 cup each, structure the fish combination into four 3-inch burgers. Cook until warmed through and brilliant brown, around 2 minutes for every side.
    4. Spread the top portion of every bun (or English biscuit) with pimiento mayonnaise and spot a burger, lettuce and tomato on the base half.