How To Make Tinned TUNA Burgers | Bart van Olphen

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: avocado

💰Cheaper: no cheese

Avocado adds creaminess without dairy

Soak the dried nori in warm water for 10 minutes, then drain it on kitchen paper.

Drain the tinned tuna and place it in a mixing bowl.

Chop the shallot finely and add it to the bowl.

Add 1 teaspoon of Dijon mustard to the bowl.

Add chopped parsley to the bowl.

Chop the soaked nori into smaller pieces and add it to the bowl.

Add 1 egg to the mixture.

Add 2-3 tablespoons of breadcrumbs to the bowl.

Season the mixture with salt and black pepper.

Mix all the ingredients well to combine.

Form the mixture into burger patties and place them on a piece of foil.

Refrigerate the patties until ready to pan-fry them.

Grill the burger buns until crunchy.

Prepare the lemon mayonnaise by mixing 2 tablespoons of mayonnaise with the zest of a lemon and the juice of about a quarter of a lemon.

Slice a red onion into rings for topping the burger.

Slice avocado and drizzle with lemon juice to prevent browning.

Prepare iceberg lettuce by removing the outer leaves and keeping a few for crunch.

Slice spring onions into rings for garnish.

Heat sunflower oil in a skillet and add the tuna burgers.

Cook the burgers for 3 minutes on one side, then turn them over using a spatula and cook for another 3 minutes.

Assemble the burger by spreading mayonnaise on the bottom bun, adding lettuce, avocado, spring onions, red onion, and the tuna burger on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens