Rating: 5 stars
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Some of the tuna is pureed to help bind the burgers; the rest is finely chopped to create texture. Wet your hands before shaping the patties to keep the mixture from sticking. These are great without a bun, perhaps served on a bed of sticky rice with a dollop of Ginger-Honey Mustard, but they are also tasty on a sesame seed roll.

Bruce Weinstein
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 patty)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Place 3/4 cup tuna in a food processor; process until smooth. Combine pureed tuna, remaining chopped tuna, onions, and next 4 ingredients (through sugar). Divide mixture into 6 equal portions using wet hands, shaping each into a 1/2-inch-thick patty.

  • Place patties on a grill rack coated with cooking spray; grill 2 minutes. Turn patties over; grill 1 minute or until desired degree of doneness. Remove from grill; let stand 5 minutes.

Nutrition Facts

166 calories; calories from fat 29%; fat 5.4g; saturated fat 1.4g; mono fat 1.8g; poly fat 1.6g; protein 25.8g; carbohydrates 2.2g; fiber 0.2g; cholesterol 42mg; iron 1.3mg; sodium 251mg; calcium 13mg.
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