Tuna melt in burger form! In my humble opinion, if you want quick, easy and tasty, tinned tuna is the answer. I love the stuff. And these Tuna Melt burgers couldn’t be more delicious - tuna, breadcrumbs, mayo, horseradish, cheddar cheese, fresh parsley and lemon juice… a quick mix and you’re done. The relish is a quick mix of yoghurt, fresh dill, horseradish, cucumber and beetroot.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
canned tuna 220 g (drained)
fresh parsley 30 g (chopped)
mature cheddar 75 g (grated)
lemon 1 ½ (zest & juice)
breadcrumbs 50 g
mayonnaise 1 tbsp
horseradish sauce 1 ½ tbsp
cucumber ¼ (diced)
cooked beetroot 150 g (diced)
fresh dill 1 tbsp (chopped)
natural yoghurt 100 g
burger buns 4 (halved)
mixed leaf salad 120 g
Method
Make the tuna burgers
To make the burgers. Line a small tray with parchment paper. Drain the tuna. Chop the fresh parsley. Grate the cheddar. Zest and juice the lemon.
In a bowl combine the tuna, parsley, cheddar, ⅔ of the lemon zest and juice, breadcrumbs, mayonnaise, ⅔ of the horseradish and a splash of oil. Divide the mixture into flat patties (1 per serving). You can adjust the amount of lemon zest to taste.
Place the patties on the tray and put in the freezer.
Make the cucumber & beetroot relish
While, the tuna patties are in the freezer, make the cucumber & beetroot relish. Finely dice the cucumber and the beetroot. Chop the fresh dill.
In a small bowl combine the yoghurt, cucumber, beetroot, dill, the remaining lemon juice and the remaining horseradish. Season to taste with salt.
Cook the tuna burgers
Heat a dash of oil in a large frying over a medium heat. Add the tuna patties and fry each side for 3-5 minutes until they’re golden brown and melty.
Assemble the burgers
Halve and toast the burger buns. Load up the buns with the mixed leaf salad, tuna burgers and cucumber & beetroot relish. Enjoy!
