Tuna Burgers

Adapted from Sam Stern's Cooking up a Storm, the teen survival cookbook.

Yield: 4 servings ( Serving Size: 1 burger )
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  • 1 pound(s) fresh tuna cut into large chunks
  • 1 tablespoon(s) dijon mustard
  • 2 teaspoon(s) pickled ginger
  • 3 sprig(s) fresh thyme, or dill, or cilantro leaves only
  • 1/2 teaspoon(s) ground fennel
  • 1 pinch(s) salt
  • 1 pinch(s) cayenne pepper
  • olive oil
  • 4 burger buns


  1. Place the tuna, dijon mustard, ginger, fennel, salt and cayenne pepper into the work b owl of a food processor. Pulse until tuna is chopped like ground beef and all ingredients are well blended.
  2. Divide and shape into 4 burgers. Chill or use immediately.
  3. Put a little oil in a non-stick frying pan on medium to medium heat. Cook the burgers for 3 minutes on each side. (They will still be pink in the center.) Turn carefully.
June 2013

This recipe is a personal recipe added by DellAnn and has not been tested or endorsed by MyRecipes.

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