Canned tuna burgers

Canned tuna burgers are my latest find. A easy, simple, gluten-free and highly nutritious dinner which, in addition, are made in the blink of an eye.

These burgers are basically made with canned tuna and rolled oats. Easy to find ingredients in the pantry and, above all, in the supermarket.

Although the best thing about these burgers is that they are Quick to make and in less than 15 minutes you will have them ready to serve.

Canned tuna burgers

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• Mayra Fernandez Joglar

• Calories: 150
• Rations: 6

• Preparation time: 10M
• Cooking time: 1M
• Total time: 11M

Ingredients

• 150 g of tuna well drained
• 100 g of gluten-free oats
• 2 eggs
• 100 g onion
• 2 cloves of garlic
• Parsley
• Sal Island
• Pepper
• Olive oil

Preparation

1. Put the peeled garlic cloves, the onion, also peeled and cut in large, and the washed and dried parsley leaves in the glass. We bite during 5 seconds, speed 5.

2. Remove and put the mixture in a strainer, squeeze well with the back of a spoon to remove the water.

3. Without washing the glass we put the eggs and season to taste. We beat during 30 seconds, speed 3 1/2.

4. Add the well drained tuna, the oats and the onion mixture. We program 10 seconds, speed 3, left turn.

    

5. We form 6 balls of about 75 grams each. We flatten them slightly to form the mini burgers.

6. We brown them in a hot pan lightly greased with olive oil. When they are golden on the bottom, we will turn them over so that they are completely done.

   Once browned on both sides, remove and serve before they cool.

Do you want to know more about canned tuna burgers?

The first thing you have to know is that these burgers can be made with the tuna that you like the most, either in tuna in olive, sunflower or natural oil.

One of the secrets of the recipe is that both the onion and the tuna have to go well drained so that they do not have an excess of humidity.

These burgers have oatmeal, so you can imagine how nutritious they are. And, precisely because of this, they are ideal for serving on the plate.

You can also season them with a little Mayonnaise, mustard o ketchup as if they were a traditional burger.

You can accompany them with infinity of vegetables. Try some sautéed asparagus, mushrooms or broccoli or a green leafy salad or even some cherry tomatoes dressed with oil and oregano.

With a soup or cream and these presentation suggestions you will have a quick and balanced fish-based dinner to serve on weekdays.

Also they can be frozen. You just have to wrap them individually in cling film. You freeze them for 1 hour and then you can put them all together in a bigger bag. This will prevent them from sticking to each other and you will be able to remove the units that you need at all times.

More information - Mayonnaise / Homemade mustard / Ketchup / 9 finger-licking burger recipes

Source - Recipe modified and adapted for Thermomix® from the Cocina Delirante website

Adapt this recipe to your Thermomix model