Juicy Stovetop Tuna Burgers

AuthorKathleen GloverCategory, DifficultyBeginner

Lighter than a regular burger, these Juicy Stovetop Tuna Burgers are a great alternative for when you're craving a burger but want a lighter meal option. Doctors recommend eating fish once or twice a week and tuna is by far the easiest (and cheapest) way to do so. What makes these Stovetop Tuna Burgers so great is that they're juicy and not dry like other tuna burgers because of the added potato. Coupled with the egg, it acts as both a binder and a moisture trap. 

The Yogurt Coleslaw topping is also a lighter version of my favorite burger topping, coleslaw. Using yogurt adds an acidic tang that I think makes it a hundred times better than traditional coleslaw. Paired with the white wine vinegar and capers, I doubt you'll be going back to regular coleslaw anytime soon.

 

Yields4 Servings
Prep Time10 minsCook Time8 minsTotal Time18 mins
Ingredients:
 12 oz canned tuna
  cup breadcrumbs
 2 tsp lemon juice
 2 tbsp onion, chopped
 2 tsp horseradish mustard (if you can't find this, dijon mustard works well too)
 1 tsp dry parsley
 ½ tsp hot sauce
 1 egg
 1 potato, cooked, peeled, chopped
 2 tbsp olive oil
 1 tsp butter
 4 buns
 salt
 pepper
For the yogurt coleslaw:
 14 oz coleslaw mix
 ½ cup greek yogurt
 2 tbsp relish
 1 tbsp white wine vinegar
 1 tbsp capers, chopped
 1 tsp coarse-grained mustard
Directions:
1

First, drain the tuna and put it into a bowl.

2

Add the lemon juice, mustard, onion, breadcrumbs, parsley, hot sauce, salt, and pepper. Mix everything to combine. Stir in the potato and egg.

3

When combined, form into 4 balls and flatten into patties. Put them in the refrigerator until needed.

4

Meanwhile, to make the yogurt coleslaw, mix all of the ingredients except the coleslaw mix. Then add the coleslaw mix and stir until everything is well coated. When combined, season with salt and pepper.

5

Heat a non-stick skillet over medium heat, and melt the butter with olive oil. When melted, add the patties to the pan, and cook 4 minutes per side, or until some color appears on both sides. Remove it from the pan and place it onto the bun, top with the yogurt coleslaw and serve.

Ingredients

Ingredients:
 12 oz canned tuna
  cup breadcrumbs
 2 tsp lemon juice
 2 tbsp onion, chopped
 2 tsp horseradish mustard (if you can't find this, dijon mustard works well too)
 1 tsp dry parsley
 ½ tsp hot sauce
 1 egg
 1 potato, cooked, peeled, chopped
 2 tbsp olive oil
 1 tsp butter
 4 buns
 salt
 pepper
For the yogurt coleslaw:
 14 oz coleslaw mix
 ½ cup greek yogurt
 2 tbsp relish
 1 tbsp white wine vinegar
 1 tbsp capers, chopped
 1 tsp coarse-grained mustard

Directions

Directions:
1

First, drain the tuna and put it into a bowl.

2

Add the lemon juice, mustard, onion, breadcrumbs, parsley, hot sauce, salt, and pepper. Mix everything to combine. Stir in the potato and egg.

3

When combined, form into 4 balls and flatten into patties. Put them in the refrigerator until needed.

4

Meanwhile, to make the yogurt coleslaw, mix all of the ingredients except the coleslaw mix. Then add the coleslaw mix and stir until everything is well coated. When combined, season with salt and pepper.

5

Heat a non-stick skillet over medium heat, and melt the butter with olive oil. When melted, add the patties to the pan, and cook 4 minutes per side, or until some color appears on both sides. Remove it from the pan and place it onto the bun, top with the yogurt coleslaw and serve.

Juicy Stovetop Tuna Burgers

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