As summer starts to really settle in, sometimes you just want to grill out and enjoy a nice juicy burger.
And then you remember your daughter is a pescatarian, put the ground beef back in the grocery meat case with a quiet sigh, and pick up some cans of tuna fish instead. Because thanks to retro advertisements, you can make almost anything with tuna.
Including a burger.
2 cans (6 1/2 oz each) chunk light tuna, drained and flaked
1/2 cup finely chopped celery
1/3 cup HELLMANN’S Real Mayonnaise
2 tablespoons minced onion
2 tablespoons chili sauce
1 teaspoon lemon juice
1/4 cup seasoned fine dry bread crumbs
2 tablespoons MAZOLA Corn Oil
4 rolls, split lengthwise
Stir together first 6 ingredients, shape mixture into 4 patties. Coat with bread crumbs. In skillet, heat corn oil over medium heat. Add patties and fry about 5 minutes, turning to brown both sides. Serve on rolls with your favorite cole slaw. Serves 4.
I did make “chili sauce” from scratch — ketchup with a splash of brown sugar, vinegar, and tabasco — rather than buying a bottle from the store of something I’d basically never use again.
MAYONNAISE. And stuff.
Frying is where things started falling apart — literally. It took a lot of careful work to keep them mostly intact, and then some reassembly after cooking. Luckily, it will get hidden under a bun…
These were great! The coleslaw on top was an ideal garnish — a bit sweet, nice and crunchy, and a perfect complement to the tuna patty. And it’s actually a light, fresh taste that can work better for summer meals than a heavier beef burger. Worth considering the next time you want something on a bun, but maybe don’t want to light up the grill…
The tuna burgers are one of three Hellmann’s recipes shared online by Jamie on Flickr.