The infamous tuna burger - hints and tips?

  • Posted by a hidden member.
    Log in to view his profile

    May 27, 2012 4:37 AM GMT
    Recently I've been experimenting with canned tuna to try and broaden my protein intake variety (and I've also gotten fed up with the same bland-tuna-and-beans lunch routine), and different sources tell me different things on what to do (or not do) to make a decent tuna patty.

    Right now, my main issue is that the patties turn out to be too wet (even after draining and squeezing) and still uncooked inside. I feel that I should store it in the fridge for a while to make the patties more manageable. I've also tried putting other canned seafood inside the patty mix to make it more palatable, but some close friends recommend me to steer clear from crab meat. Any advice out there, Real Jock?

    I'm actually preparing some as I type this (with crab meat, cos I love that stuff), so I'll put up some pics for the more hardcore food critics out there to say what I should be doing (or not doing).

  • Posted by a hidden member.
    Log in to view his profile

    May 27, 2012 5:49 AM GMT
    Mix a can of tuna (pressed dry), with an egg and enough parmesan cheese to bind into a solid, dry patty.

    Dry fry in a teflon pan, or bake. No oil is needed.

    Gluten-free.
  • TufLuck

    Posts: 30

    May 29, 2012 7:44 PM GMT
    GAMRican saidMix a can of tuna (pressed dry), with an egg and enough parmesan cheese to bind into a solid, dry patty.

    Dry fry in a teflon pan, or bake. No oil is needed.

    Gluten-free.


    You can also try a mixture of panko breadcrumbs and an egg to help bind. I use this in my salmon pattie recipe and they always turn out great.
  • Posted by a hidden member.
    Log in to view his profile

    May 29, 2012 7:55 PM GMT
    To make the tuna the best tasting you can mix it in a patty like a salmon patty, Make into a patty first with egg, onion and other spices, then batter the patty with a mix of flour, corn starch, potato flakes, onions, garlic, and then coat the outside with Japanese Panko Bread crumbs. Fry, and you will have the most delicious tuna or salmon patty ever in a bun with mayo or whatever.

    This is the same recipe on you tube for the crunchiest onion rings ever

    I don't fry foods too often but this would produce the most flavorful patty.
  • Posted by a hidden member.
    Log in to view his profile

    May 30, 2012 12:45 PM GMT
    drained tuna (or crab meat or salmon), eggs or mayo, bread crumbs/crushed crackers (i actually prefer corn tortilla chips in mine), spices/herbs 2 taste. saute in ur fave oil, or bake at a medium temperature. really it's making tuna croquettes, so look up some recipes.
  • jim_sf

    Posts: 2094

    May 30, 2012 4:23 PM GMT
    To the OP: what else are you putting in with the tuna?