If you’re anything like me, your pantry includes a towering stack of tuna pouches and cans. It’s easy to pop one open and throw together a tuna salad sandwich, but making a juicy tuna burger with a bit of heat and crunch is a little more special. This will quickly become one of your go-to canned tuna recipes.
This recipe for tuna burgers is another excellent weeknight option that breaks from the usual routine and adds healthy protein to your diet. Plus, it’s quick and uses many ingredients you probably already have, like eggs, bread crumbs and mayo. Customize the burger toppings, add some of your favorite hamburger sides and you have a new meal-time classic!
Tuna Burger Ingredients
- Eggs and bread crumbs: Eggs and bread crumbs act as the binder for these tuna burgers. You can use store-bought or homemade bread crumbs or experiment with extra crispy panko.
- Tuna in water: This is the time to use the best tuna you can buy, whether in a pouch or can. I’m partial to tuna in olive oil, and if that’s also what you have in the house, drain out the oil and use that tuna in this recipe!
- Celery: Like tuna salad, celery gives tuna burgers a lovely crunch. You can use celery hearts or standard celery stalks.
- Onion: A little chopped onion gives these burgers some zing. Yellow, white or red are the best types of onion to use. Don’t have onions? Scallions or chives would also be wonderful, and if you can get ramps in season, they’d add an intriguing wild flavor.
- Mayonnaise: The best mayonnaise is subjective, although I’m faithful to Hellmann’s. I also love whipping up homemade aioli, a good stand-in for traditional mayo. Low-fat mayo, organic mayo or a version made with all avocado oil or olive oil also works.
- Chili sauce: Use your favorite store-bought brand or make your own chili sauce. And if you don’t like heat, simply leave it out. On the other hand, if you want more heat, add some chili flakes or a few dashes of your favorite hot sauce.
- Butter: Because the tuna burger patties contain little to no fat, you need a little butter in the pan to cook them. Salted and unsalted varieties will both work just fine.
- Hamburger buns: If you’re so inclined, make these burger buns the day before. If you’re using store-bought, look for a bun that has some substance to it—versus the squishy kind—and perhaps one that includes some whole wheat flour for extra nutty flavor.
- Veggies: Slice up a juicy red tomato, set out some crisp lettuce leaves and you’re ready to go.
Directions
Step 1: Mix up the burger
In a medium-size bowl, combine the first egg, bread crumbs, celery, mayonnaise, onion and chili sauce. Fold in the tuna until well combined. Shape the mixture into four patties.
Step 2: Cook the patties
In a large cast-iron or other heavy skillet, heat the butter over medium heat. Cook the tuna patties until lightly browned, four to five minutes per side. Serve on the buns. If desired, top with lettuce and tomato.
Editor’s Tip: Toast the buns in the oven or toaster oven while you cook the tuna burgers.
Tuna Burger Variations
- Pickles: Once you know how to make tuna burgers, you can mix things up. Savory garlic dill pickles or sweet bread and butter pickles taste great on this burger.
- Tartar sauce and other creamy schmears: What pairs better with seafood than tangy tartar sauce? You could also steal the chipotle aioli from this fish taco recipe, or try gussying up some mayo with Dijon mustard and parmesan.
- Fresh vegetables: Lettuce, onion and tomato are classics, but spinach, baby kale, shaved fennel and pretty much any kind of sprout make excellent tuna burger toppings.
- Cooked vegetables: Sauteed mushrooms would amp up the flavor in this tuna burger recipe, while cooked peppers and onions would add some sweetness to the mix. Wilting any of the greens mentioned above would work too.
How to Store Tuna Burgers
Tuna burgers can be stored in an airtight container in the fridge for up to two days. They are good cold, but they can also be reheated briefly in a 350°F oven, just until warmed through.
Tuna Burger Tips
How do you keep tuna burgers from falling apart?
The mayonnaise, egg and bread crumbs in the recipe should all help hold your tuna patties together. If you’re having trouble getting the burgers to be cohesive, try adding a little bit more mayo, additional egg yolk or even a tiny sprinkle of flour. You could also chill your tuna burgers in the fridge to let them firm up before cooking. Because tuna burgers are delicate, when you’re cooking them, resist the urge to flip them multiple times or shuffle them around in the pan!
What can you serve with tuna burgers?
Tuna goes well with most vegetables and legumes, so consider serving your patties with something like white beans and spinach. I would pair them with a veggie Niçoise salad; traditionally, this southern French salad includes tuna, so our fish-free version is the perfect complement to tuna dishes. You can also serve some warm mustard potato salad.
Can I make tuna burgers with other proteins?
Yes! Canned salmon would be an ideal substitute for tuna, and you could also use chopped cooked chicken, crabmeat or flaked leftover white fish for burgers. Just swap the same amount of any of those for the tuna.
