Joann Brasington of Sumter, South Carolina reports that this tasty change-of-pace sandwich is as quick to prepare as your favorite hamburger. "My husband likes his topped with melted Swiss cheese and Dijon mustard. Salmon can be substituted for a more 'elegant' burger," she adds.
- 1 can (6 ounces) tuna, drained and flaked
- 1 egg
- 1/2 cup Italian-seasoned bread crumbs
- 1/3 cup finely chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped sweet red pepper
- 1/4 cup mayonnaise
- 2 tablespoons chili sauce
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash hot pepper sauce
- Dash Worcestershire sauce
- 4 hamburger buns, split
- Tomato slices and lettuce leaves, optional
- In a large bowl, combine the tuna, egg, bread crumbs, onion, celery, red pepper, mayonnaise, chili sauce and seasonings; mix well. Shape into four patties (mixture will be soft).
- Coat a nonstick skillet with cooking spray; fry patties for 3-4 minutes on each side or until cooked through. Serve on buns with tomato and lettuce if desired. Yield: 4 servings.
Originally published as Tuna Burgers in Quick Cooking May/June 1998, p7
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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