Tuna fish burgers seasoned with onion, garlic, pickles and dill then piled high on buns with bacon, lettuce, tomato and mayo. A surprisingly delicious twist on the BLT and the tuna fish sandwich. Worlds collide.
In high school one of my best friends and I would wait all day to eat because, no surprise here, we hated most, if no all of the cafeteria food. We would come home to my house famished and make tuna fish sandwiches and steaming hot sugary cups of tea. After a long, hard, hungry day of school, it tasted like the best thing on earth. Total comfort food.
One would think cooking canned tuna would make it super fishy smelling and tasting but I didn’t find that to be the truth. Use a good solid white tuna for these and you shouldn’t have that problem.
I love the flavors of dill pickle and dill spice with tuna, they seem to bring out its best. Along with the salty bacon, the crunch of the cool lettuce and the bite of the tomato these are like a flavor party in your mouth.
They make a great option for a meatless burger. I know, I know. Bacon is meat. It’s halfway meatless and that has to count for something, right?
Tuna fish burgers seasoned with onion, garlic, pickles and dill then piled high on buns with bacon, lettuce, tomato and mayo.
- In a large mixing bowl with a fork combine tuna, bread crumbs, egg, onion, pickles, garlic, mayonnaise, mustard, dill, parsley and black pepper. Refrigerate mixture 20 - 30 minutes.
- Generously grease a large cast iron or non-stick skillet and set over medium heat. Form the tuna mixture into 4 equal size patties. Turn heat down to medium-low and cook 5 - 7 minutes on each side.
- Serve on toasted buns with bacon, lettuce, tomato and mayonnaise.
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