Ingredients
- 2 (7 oz) pouches albacore tuna, or 2 (6 oz) cans albacore tuna in water
- 1 cup panko (Japanese breadcrumbs)
- ¼ cup chopped onion
- ¼ cup chopped celery
- Salt and pepper to taste
- ¼ teaspoon Old Bay seasoning
- 1 (14.5 oz) can Red Gold® Petite Diced Tomatoes with Lime Juice & Cilantro, drained
- 2 eggs, beaten
- 4 hamburger buns
- 4 tablespoons dill dip
Optional:
- Leaf lettuce
- Slice of red onion
Instructions
Makes: 4 servings
Method: Direct grilling
Equipment: Cooking grates, cooking spray
- Set the EGG for direct cooking at 350°F/177°C.
- In a large bowl, combine tuna, panko, onion, celery, salt, black pepper, Old Bay seasoning, Red Gold Tomatoes, and beaten eggs. Mix well.
- Shape the mixture into 4 patties, about ¾ inch thick.
- Refrigerate patties for 30 minutes before cooking.
- Spray the cooking grates with cooking spray.
- Place the patties on the EGG and cook for 8 to 10 minutes, turning once, until deep golden brown.
- Spread 1 tablespoon of dill dip on the bottom half of each hamburger bun.
- Place the tuna patty on top and add the top half of the bun.
- Optional: Add a leaf of lettuce and a slice of red onion for extra flavor.
Make-Ahead Option:
The tuna burgers can be made ahead of time and stored in the refrigerator overnight before cooking.
