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These Tuna Burgers are a lighter, protein-packed twist on the traditional burger — made with fresh or canned tuna, herbs, and bold seasoning. They’re quick to make, ultra-flavorful, and perfect for grilling or pan-searing.

🐟 Ingredients (Servings: 4)

• 1½ lbs fresh sushi-grade tuna, finely chopped (or two 5 oz cans of tuna, drained well)
• 1 egg
• ½ cup breadcrumbs (panko preferred)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons soy sauce
• 1 tablespoon lemon juice
• 2 green onions, finely chopped
• 1 tablespoon fresh parsley or cilantro, chopped
• Salt and pepper, to taste
• 1 tablespoon oil, for cooking
• 4 burger buns
• Optional toppings: lettuce, tomato, avocado, wasabi mayo, pickled ginger

👨‍🍳 Instructions

1️⃣ Mix the Patties:
🐟 In a bowl, combine tuna, egg, breadcrumbs, mayo, Dijon mustard, soy sauce, lemon juice, green onions, parsley, salt, and pepper. Mix until just combined — don’t overwork the mixture.

2️⃣ Form the Patties:
✋ Shape into 4 firm patties. If mixture is too soft, chill in the fridge for 15–30 minutes to firm up.

3️⃣ Cook the Patties:
🔥 Heat oil in a skillet over medium heat. Cook patties for about 3–4 minutes per side until golden brown and cooked through (or lightly seared and rare in the center if using fresh tuna and you prefer it that way).

4️⃣ Toast the Buns:
🍞 Lightly butter buns and toast in a pan or grill until golden.

5️⃣ Assemble the Burgers:
🍔 Place each tuna patty on a bun and add your favorite toppings — wasabi mayo, avocado, lettuce, and tomato are great choices.

📦 Amazon Must-Haves to help you create the best Tuna Burgers

• 🔪 Fish Prep Knife – Ideal for finely chopping fresh tuna.
• 🥣 Burger Patty Press – Helps shape even, sturdy tuna patties.
• 🍳 Nonstick Skillet – Great for cooking delicate patties without sticking.
• 🥑 Avocado Slicer Tool – Cleanly slices and pits avocados for topping.
• 🧂 Wasabi Paste – For a spicy burger spread twist.
• 🍞 Burger Buns Sampler Pack – Upgrade your bun game for maximum flavor.

💡 Helpful Tip

Using fresh sushi-grade tuna? Leave the center rare for a restaurant-quality, melt-in-your-mouth experience. For canned tuna, add a touch more mayo to keep it moist.