Tuna Burgers

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to prepare, and it gives me a lighter option compared to beef burgers. I also love how customizable it is—I can add different toppings to change up the flavor. Plus, it’s a great way to use canned tuna in a creative and tasty way.

Ingredients

One 12 ounce can tuna in water drained
2 slices white bread torn into small pieces
1 egg
1/3 cup mayonnaise
1/4 cup finely diced celery
2 tablespoon diced red onion
1/4 teaspoon black pepper
hamburger buns, lettuce, tomato slices and tartar sauce for topping, if desired

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by placing the drained tuna in a mixing bowl and breaking it up with a fork.
2. I add the torn bread pieces, egg, mayonnaise, celery, red onion, and black pepper.
3. I mix everything until it forms a moist mixture that holds together.
4. I shape the mixture into patties, usually about 4 medium-sized ones.
5. I heat a lightly oiled skillet over medium heat and cook the patties for 3–4 minutes per side, until golden brown and heated through.
6. I serve the tuna patties on hamburger buns with lettuce, tomato slices, and tartar sauce if I want extra flavor.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare the mixture and about 10 minutes to cook, so I have dinner ready in about 20 minutes.

Variations

I sometimes add shredded cheese to the mixture for a richer flavor. For a spicy kick, I like to mix in a dash of hot sauce or some chopped jalapeños. If I want a lighter option, I serve the patties on lettuce leaves instead of buns.

Storage/Reheating

I store any leftover tuna patties in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a skillet over low heat until warmed through, or I use the oven at 350°F for about 10 minutes. I avoid the microwave because it can make them rubbery.

FAQs

Can I use tuna in oil instead of water?

Yes, but I prefer draining it well so the patties aren’t too greasy.

Can I bake the tuna burgers instead of frying?

Yes, I sometimes bake them at 375°F for 15–18 minutes, flipping halfway through.

Do I need breadcrumbs instead of bread slices?

I find that torn bread slices work perfectly, but breadcrumbs can also be used if that’s what I have on hand.

Can I make the mixture ahead of time?

Yes, I prepare the mixture a few hours in advance and keep it covered in the fridge until I’m ready to cook.

Can I freeze tuna patties?

Yes, I freeze uncooked patties on a tray first, then transfer them to a freezer bag for up to 2 months.

What can I use instead of mayonnaise?

I like using plain Greek yogurt or sour cream if I want a lighter option.

How do I keep the patties from falling apart?

I make sure to drain the tuna well and mix the ingredients thoroughly so they hold together better.

Can I add more vegetables to the mixture?

Yes, I often add grated carrot, bell pepper, or even spinach for extra nutrition.

What toppings go best with tuna burgers?

I usually enjoy lettuce, tomato, tartar sauce, or even a slice of cheese on top.

Can I use fresh tuna instead of canned?

Yes, but I cook and flake the fresh tuna first before mixing it into the patties.

Conclusion

These tuna burgers are one of my favorite easy meals because they come together quickly and taste amazing. I love how versatile they are, and I can always switch up the toppings or seasonings to keep them interesting. Whether I’m making them for lunch or dinner, they never disappoint.

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