Tuna Burgers with a Kick!
OK, OK, I know it may seem a little bit of a stretch, but yes, we can make a burger out of tuna. Infact, you can pretty much make a burger out of anything, so why not tuna.
So, what’s the story here then, where did this come from. Well I was looking around at some recipes not so long ago when I saw this tuna burger recipe. I gave it a go and it was, well, OK. This got me thinking. I like the idea and I figured I could play with it and see if I could build off of the the basics I had found. And so my fishy journey began
My first thought was, how do I like to eat tuna. This one is easy, in some bread with vinegar, mayo and cucumber. Boom, there you have it, cant go wrong, its a well known recipe right?
Well yes, unless, like me, and many reading this, you are on a low carb or keto style diet. Bread is off the menu, so what do we do I asked myself. Why not remove the bread and squish it all down with a burger press.
This is where it all started to come together. I found that combining all the recipes, barring bread and adding a little salt, pepper and MSG, made for a tasty burger, yet it was still a little flat. It needed something to give it that final kick, the elevation to lift it from something was pretty good, to something that way awesome.
OK, so what if I remove the cucumber and replace it with say… jalapeno’s, then replace the vinegar with jalapeno juice. OH YEA! now we are talking. And there we have the birth of flavor.
So here it is, my Jalapeno Tuna Burgers, This is my idea, but tweak it and play with it and make it your own. once you have the basics down then just go with it. I hope you all enjoy!
Ingredients
| Tinned Tuna in Brine | 4 |
| Medium Egg | 1 |
| Xanthan Gum | 1.5 tsp |
| Wholegrain Mustard | 3 tbsp |
| Almond Flour | 4 tbsp |
| Green Jalapenos in vinegar | 40g |
Method
- In a large mixing bowl, crack a medium sized egg and beat until the yolk and white are completely mixed.
- Drain as much brine out of the tinned tuna as possible and add the tuna to the mixing bowl and mix with the egg.
- Add the other dry ingredients in order (Xanthan gum, Mustard and almond flour) making sure you mix thoroughly between each ingredient.
- Chop the Jalapeno’s so they are the size of a small pea and add to the rest of the mixture.
- Finally Add about a tablespoon of the Jalapeno Juice. This will give the whole mixture a lovely kick. Add more if you like it a little more spicy, but try not to make the mixture to wet. You are looking for the wetness as a defrosted burger so if things get a little too wet, just add a bit more almond flour to balance things out.
- Equally divide the mixture into four and with a burger press, firmly press out you burgers. (hint, if you run out of wax discs, just use baking parchment).
- Put you pressed out burgers in the freezer for at least 30 minutes as this will make them easier to handle when it comes to cook.
That’s it. This s a really easy and fun recipe to do, also the kids will love making them as they can use the burger press. Cook on a griddle for 5-10 mins. You will only need to brush the griddle with olive oil just to ensure they don’t stick to the pan.
Serving Suggestions
I love to serve this up with a lovely fresh salad with cucumber and a little balsamic vinegar. Alternatively you could make up a little fathead bread and make a full burger out of them and add a little cheese and hot sauce.
Enjoy!
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