Burgers store really well in the freezer. To freeze, wrap cooked tuna burgers well and date the package. They’ll last for several months in the freezer. Thaw the patties overnight in the fridge or place right in the microwave to thaw and cook. Don’t forget to make the avocado-tomato topping just before serving.
Nutrition (per serving)
Calories: 430; Protein: 39 grams; Fat: 14 grams; Carbs: 40 grams; Sugar: 7 grams
Recipe and photo by Elizabeth Ward, M.S., R.D. of Better is the New Perfect.
Makes 4 servings
- 4 (5-1/2) oz cans or pouches of tuna, drained
- 1/2 cup seasoned bread crumbs
- 2 large eggs
- 2 Tbsp finely chopped shallots or red onion
- 2 tsp dried dill
- 1 Tbsp canola oil
- 1 pitted avocado, chopped into 1/2-inch pieces
- 2 small tomatoes, chopped into 1/2-inch pieces
- 4 (2-oz) whole-grain sandwich buns or whole-wheat English muffins
How to make it
Place the tuna in a medium mixing bowl and break it up into small pieces with a fork. Add the bread crumbs, eggs, shallots, and dill, and combine well.
Form the mixture into four burgers. In a medium skillet, heat the oil over medium-high heat. Cook burgers for about four minutes on each side until golden brown and crisp.
In a small bowl, combine the avocado and tomato until just mixed, mashing lightly while stirring.
To serve, place burgers on sandwich buns and top with the avocado mixture.