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Tuna Burgers with Dill Olive Mayo
Tuna Burgers with Dill Olive Mayo
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Quick and easy tuna burgers with flavorful dill olive mayo for a delicious meal in no time!
Ingredients:
  • For the dill olive mayo:
  • 1/3 cup mayonnaise
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1 tablespoon sliced green olives, minced
  • 1/2 teaspoon Creole seasoning
  • For the tuna burgers:
  • 1 large egg
  • 1/4 cup of mayonnaise
  • 2 (5-ounce) cans tuna in water, drained
  • 3/4 cup unseasoned Panko bread crumbs
  • 2 cloves garlic, minced or microplaned
  • 1/2 cup corn (frozen or fresh)
  • 1/2 cup finely grated carrot
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced yellow onion
  • 3/4 teaspoon Creole seasoning
  • 3 tablespoons olive oil (stove top method) or cooking spray to bake
  • For the topping:
  • Sliced red onion (optional)
  • Lettuce (optional)
  • Hamburger buns
Instructions:
  • Prepare the dill olive mayo by mixing mayonnaise, dill, olives, lemon juice, and Creole seasoning in a bowl. Chill in the refrigerator until serving the tuna burgers.
  • Prepare the tuna mix: In a small bowl, mix the egg and mayonnaise with a fork. Add the tuna and combine. In a separate medium bowl, mix panko, garlic, corn, carrot, red pepper, yellow onion, and Creole seasoning. Add the tuna and mayonnaise mix to the panko mixture. Stir until well combined.
  • Form the patties: Take a generous 1/3 cup of the tuna mixture and shape it into 6 patties.
  • - For oven method: Preheat a large cast iron skillet in the oven at 375°F. Once hot, spray skillet and both sides of tuna burgers with cooking spray. Place burgers in skillet and bake for 7 minutes, then flip and bake for an additional 7-9 minutes until golden brown and crispy. - For stovetop method: Heat 3 tablespoons of oil in a large skillet over medium heat. Cook tuna burgers for 3-4 minutes on each side until golden brown and crispy. Drain on paper towel. Serve on toasted buns with dill olive mayonnaise, red onion, and lettuce. - Make-ahead: Shape patties and refrigerate up to 24 hours in advance. When ready to eat, reheat in a pan with a teaspoon of oil over medium heat for about 5 minutes, flipping once until warmed through.

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