Quick Tuna Burgers

By jeaninemg

Turn a couple cans of tuna into a zesty tuna burger with this quick recipe. If you can't find good whole-wheat hamburger buns, whole-wheat English muffins are a great substitute. The burger mixture might seem a little soft going into the pan, but once the first side is cooked, you'll be able to flip them easily. Serve with steamed broccoli or sweet potato fries.

Ingredients

• 2 can(s) (5- to 6-ounce) chunk light tuna (see Note), drained
• 1/2 cup(s) coarse dry whole-wheat breadcrumbs (see Tip)
• 1/2 cup(s) low-fat mayonnaise, divided
• 1 jar(s) (4-ounce) chopped pimientos, drained, or 1/3 cup chopped roasted red peppers, divided
• 1/4 cup(s) finely chopped celery
• 1/4 cup(s) finely chopped onion
• 1/2 teaspoon(s) Old Bay seasoning, divided
• 1 tablespoon(s) extra-virgin olive oil
• 4 whole-wheat hamburger buns or English muffins, toasted
• 4 lettuce leaves
• 4 slice(s) tomato

Preparation

Step 1

Combine tuna, breadcrumbs, 1/4 cup mayonnaise, half of the pimientos (or roasted red peppers), celery, onion, and 1/4 teaspoon Old Bay seasoning in a medium bowl, breaking up any larger pieces of tuna until the mixture is uniform and holds together.

Combine the remaining 1/4 cup mayonnaise, the remaining pimientos (or peppers), and 1/4 teaspoon Old Bay seasoning in a bowl.

Heat oil in a large nonstick skillet over medium heat. Using a generous 1/3 cup each, form the tuna mixture into four 3-inch burgers. Cook until heated through and golden brown, about 2 minutes per side.

Spread the top half of each bun (or English muffin) with pimiento mayonnaise and place a burger, lettuce, and tomato on the bottom half.

Exchanges: 2 starch, 1 1/2 lean meat, 2 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (29% dv)