BLT Tuna Burgers

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?

BLT Tuna Burgers

Rating: 51

Prep Time: 15 minutes

Cook Time: 14 minutes

Yield: 4 burgers

BLT Tuna Burgers

Tuna fish burgers seasoned with onion, garlic, pickles and dill then piled high on buns with bacon, lettuce, tomato and mayo.

INGREDIENTS:

15 ounces canned solid white tuna fish, drained and flaked
½ cup seasoned bread crumbs
1 egg, slightly beaten
1/4 cup diced onion
1/4 cup diced dill pickles
2 cloves garlic, minced
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon dried dill weed
1 teaspoon chopped fresh parsley
1/8 teaspoon ground black pepper
olive or vegetable oil, for pan-frying
for serving:
4 sandwich or hamburger buns
8 slices cooked bacon
romaine or iceberg lettuce
sliced tomatoes
mayonnaise

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. Serve on toasted buns with bacon, lettuce, tomato and mayonnaise.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/blt-tuna-burgers/

Comments

  1. Sari says

    Hi Reeni! I happened upon your blog when I was searching for bacon cheddar muffins, and from there I was HOOKED. Your recipes are unfussy with a lot of variety. This tuna burger was the first recipe I tried and it was AMAZING! I didn’t have some ingredients (dill pickles and dill weed), added some corn, and substituted nonfat Greek yogurt for the mayo, but it was super delicious. The Dijon mustard added a nice flavor – I may add a splash of Worcestershire sauce next time… Here is a picture: http://i.imgur.com/wX5pSNj.jpg

    You have gained a fan! I will be trying more recipes.

    • Reeni says

      Hi Sari! Thanks for your sweet comment! I’m so happy you’re enjoying my recipes! I love your substitutions and adding corn sounds delicious! Thanks for sending the picture too! I love that. A lot of my recipes are like this one – you can easily make substitutions to suit your own taste or to use what you have on hand. Please keep in touch and let me know if you make anything else. I love hearing from you. Have a great weekend!

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