Thai Tuna Burgers

Right on the money suggesting that the tuna be chopped by hand vs a food processor; much more control for the desired texture. Used a lemongrass Thai spice blend rather than the dry ingredients. Also, for a bit more kick, half ketchup and half Sriracha. Cooked in a sauté pan in a tsp of peanut oil to medium rare. Made the Asian slaw from this site served on he side which complemented the burgers perfectly.

This is my favorite tuna burger recipe. Fresh tuna truly makes a difference, but this will definitely jazz up the canned tuna in your cabinet. If you are not in the mood for a burger, this recipe works perfectly for fish tacos. I like to top it with a simple cilantro-onion-carrot lime slaw. Don’t sub out the sesame oil. It is a significant addition to the taste of the burger.

I’ve made this recipe a ton of times! It’s very good! I always use the same ingredients for the tune mixture but with sushi grade tuna because I like it a little pink in the middle. Instead of serving it with the typical lettuce and tomato, I serve it with wasabi mustard and alfalfa sprouts. It’s amazing!

These tuna burgers were very good and a nice change of pace from a grilled tuna steak. I recommend spraying the pan with non stick cooking spray. The first side stuck to the pan a little. I sprayed the pan and flipped them over, and the second side did not stick. These burgers were full of flavor and not dry at all.

These Rock!! Easy and awesome! I used 2 cans of wells drained tuna – worked out perfect

Phenomenal flavor!! Plus they’re pretty easy to make if you use a food processor to mince the tuna, onion (I used fresh), and grated carrots all at once together.

This is missing something in my opinion. I think I’ll try it again and maybe add either ground peanuts or peanut butter to it. There’s just something about it that’s missing an authentic Thai flavor.

I’m sorry, we just didn’t care for these. Didn’t like the flavor, although I love a lot of Thai food.

An excellent recipe. I didn’t have Ginger so I left it out but can imagine the added flavor. Pan fried in virgin coconut oil and served on a whole wheat muffin with mayo and sirachia. Excellent.

Sorry, didn’t care for the taste or the texture of these.

I changed this up based on what I had on hand. I used minced yellow onion in place of the green, jarred ginger & garlic paste in place of minced ginger root (I think garlic was a nice addition). I used dried cilantro and instead of bread crumbs, I used 1/2 ground almond flour, 1/2 whole wheat flour. Patties were loose when formed, but firmed up well while cooking. Really, Really liked this. I refrigerated mine and then sliced into strips for a salad later. Great flavor! I might try a bit of cayenne next time and soaking the tuna in coconut milk first.

very yummy! I added a little chilly powder for some kick. It would even be great without it. Healthy and tasty.

This burger has lots of flavor with sesame oil and ginger. It was a little dry, but was much better with a little mayo and wasabi added to the burger. I would make this again…would be good as small sliders.

These were surprisingly great! I made no changes except to add about 1/2 tsp green curry paste as others mentioned. I also think I might have accidentally used 1/2 tuna – 1/2 halibut as my freezer packs were not labeled. In any case, delicious! We served them on buns with a sambal mayo which was spicy, but not too hot. Perfect.

My whole family loved these. I used two cans of tuna and coated the patties with flour before pan frying which helped them stay together. Served on a toasted roll with avocado and cole slaw. Making them again soon.

This was just ok for me. Not great and fantastic but not bad. I used canned tuna instead of fresh, though. Served it as patties and not on a bun (which possibly would have been better). Did have sesame oil but added a touch of rice vinegar. Very healthy though. I didn’t get to use wasabi mayo as suggested (wasabi was no good), but I found if you mix the soy and ketchup together, it makes a good topping.

very yummy, i made with canned tuna and turned out great, nice flavor. Just the tuna burger i was looking for! thanks!

very tasty! Will make again! Thanks to Nellie Fiorenzi for recommending this recipe. Yummy 🙂

I made these last night for dinner and they were a hit. I made a few changes: used dried herbs/spices as that’s all I had on hand, did not use carrot or seaseme oil as I didn’t have either of then, and used canned tuna (1 large can Albacore and 1 large can white fish tuna). This was my first attempt at anything Thai related and it turned out really well, even w/o the items I didn’t have. I cooked these in a pan with olive oil rather than broiling them. Mine fell apart a little, but I think that was because of the canned tuna and cooking them on the stove top. I will bake or broil next time. I served this with a box of Thai Kitchen yellow curry rice and asparagas in butter and balsamic vinger, found on this site, and did not use buns.

We truly enjoyed these delicious burgers! I served them on only the bun bottoms, it was enough bread and the tuna is what you are meant to taste!

Best I ever made