I talked about the perks of growing up in a coastal city, here. The disadvantage of a landlocked city? Its scarcity of great seafood, of course. Since I live near a really big lake, I do have unlimited access to freshwater fish. But, its just not the same....
When I first moved to Georgia, I remember searching for restaurants that specialized in seafood and visiting them. So, naturally, when I saw a great deal for canned albacore tuna at Costco, I figured I'll stockpile on these , so I can satisfy my seafood craving at anytime...
And I brought this 2 8-pack of albacore tuna cans home, eager to explain my plan to my husband. He took one look at the cans and declared "Cat Food!". Cue a balloon popping or a guitar string breaking....
I tried making some tuna salad just for me, but the brine taste was a little overpowering for me. Speaking of which, if you have some tips or a recipe on how to make tuna salad with no brine taste, leave a comment, please!
When life gives too-briny cans of tuna, what's a girl to do? Make Tuna Burgers, of course!
I referred to my collection of recipe pins for inspiration, and found one. I liked the idea of adding bell peppers to the burger. I did liberally adapt/ change the recipe to suit me, as you will see.
The original one called for 3/4 cup of breadcrumbs. It must be some mistake I made, but the patties didn't bind well with that little amount. So I ended up making a runny mix of flour and egg to dip all the patties in. That did the trick, for me.
For the patties:
- tuna, packed in water - 5 cans, 1 lb
- red bell pepper, cubed - 1 cup
- dry red chili - 2
- turmeric powder - a pinch
- garam masala powder - a pinch
- garlic paste - 1 tbsp
- panko bread crumbs - 3/4 cup
- lemon juice - 1 tbsp
- salt, to taste
- egg - 1
- all purpose flour - 1 tbsp
- water - 1/2 cup
- egg, lightly beaten - 1
- tomato, sliced thick - 1 large
- onion, sliced thick - 1 large
- lettuce - 1 leaf
- Chop the bell pepper, dry red chili and tuna in a food processor until everything is minced and mixed well.
- Add garlic paste, spice powders and egg. Stir to incorporate.
- Pour the lemon juice to the mix along with salt. Also add the bread crumbs.Stir again.
- Using your hands, make 8-10 patties. If the burgers are not firm, you can refrigerate these for around half an hour.
- In a wide bowl or a soup plate, make a runny mix of flour, water and egg. Add a little salt if desired.
- Spray Pam or brush oil to coat the surface of a skillet. Place it on medium-high heat and wait for the skillet to get evenly hot.
- Dip the patty/burger in the flour mix before placing it on the skillet. I was able to get 4 burgers on the skillet at one time, without overcrowding.
- Evenly brown the burgers on all sides (top, bottom and sides). Cook covered for 5-6 minutes before flipping the burgers. Brush some more oil and let cook for a couple minutes.
- Toast buns on the same skillet before assembling a burger sandwich. I used a Cilantro-Cumin Mayo adapted from the seaside baker's lemon-chive mayo.
- mayo, low fat - 1/2 cup
- yogurt, strained to remove liquid - 1/2 cup
- cilantro, chopped super fine - 1/4 cup
- cumin powder - 1 tsp
- salt, to taste
|Tuna Burger with Chips|