Tuna Burgers

Big flavor, tiny budget. These crispy tuna patties are packed with punch and layered onto toasted buns with melty cheese, creamy dill sauce, and all the fixings. It's the kind of sandwich that feels indulgent but costs less than $9—wise, delicious, and ready in a flash.

All nutrition facts are AI generated and approximate.

Ingredients

Tuna Patties

• 3 cans tuna packed in water
• 3 green onions
• ½ cup Italian bread crumbs
• 1 large egg
• 3 Tbsp mayonnaise
• ½ lemon juiced
• 1 tsp garlic salt
• 1 tsp onion powder
• 2 Tbsp cooking oil

Sauce

• ¼ cup mayo
• ¼ cup sour cream
• ¼ lemon juiced
• 1½ Tbsp dill

Assembly

• 4 hamburger buns
• Butter or margarine for spreading
• 4 slices American cheese
• Hamburger pickles
• Lettuce, tomato and onion (optional)

Directions

1. Mix tuna patty ingredients until just combined.
2. Refrigerate for 10 minutes.
3. Stir together sauce ingredients and refrigerate.
4. Divide tuna mixture into 4 equal patties the right shape for the buns.
5. Heat skillet to medium.
6. Spread butter or margarine on buns and toast in skillet about 2 minutes.
7. Add cooking oil to skillet and let oil heat up.
8. Add patties to skillet and cook 4 minutes, flip and cook 3 minutes or until both sides are browned.
9. Place cheese on bottom bun, add patty, top with sauce, pickles and any other vegetables.

Notes

• Don’t overmix: Stir the patty mixture just until combined so the tuna cakes stay tender, not dense.
• Chill before cooking: The 10-minute rest in the fridge firms the patties so they hold together in the skillet.
• Shape to the bun: Form the patties to match your buns so every bite is evenly covered.
• Make the sauce ahead: Stir together the dill sauce first and let it chill while you cook—the flavors meld as it sits.
• Toast the buns: A quick buttered toast in the skillet keeps the buns sturdy under the patty and sauce.

Why This Works

• Egg and breadcrumbs bind: The egg and Italian bread crumbs hold the flaky tuna together so the patties don’t fall apart.
• Chilling firms the patties: A short rest in the fridge sets the mixture, making it easier to flip and giving a cleaner sear.
• Pan-frying in oil: Cooking in hot oil browns the outside into a crisp crust while the inside stays moist.
• A cool, tangy sauce: The mayo, sour cream, lemon, and dill add brightness and creaminess that balance the rich, crispy patty.