Tuna Mushroom Burgers Recipes

TUNA STEAK BURGERS

Steps:

• For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
• For the tuna: Preheat a large grill pan on high heat until very hot.
• Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
• Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
• Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots.
• In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.

TUNA BURGERS

Steps:

• Mix the first 6 ingredients; fold in tuna. Shape into 4 patties. , In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook patties until lightly browned, 4-5 minutes on each side. Serve on buns. If desired, top with lettuce and tomato.

FISH FRIDAY TUNA BURGERS

Steps:

• Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty.
• Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.

TUNA MUSHROOM BURGERS

Steps:

• Chop tuna very fine. I find a cleaver works well for this. It should be like ground beef and it is best to do this by hand because a food processor will make the fish pasty.
• In a large bowl mix together all of the ingredients except the oil, and season to taste. Combine well. Shape 4 patties with moistened hands, or shape by setting a 2-1/2- or 3-inch ring on a plate and filling the ring with the mixture. Carefully remove the ring.
• Heat a large, heavy nonstick skillet over medium-high heat and brush lightly with olive oil or add a small amount to the pan and swirl the pan. Carefully add burgers to pan, taking care not to crowd them. Turn heat to medium and either sear for only 30 seconds to a minute on each side, or cook 2 minutes on each side if desired. Remove to a plate and serve, on buns if desired. Chef Pleau serves these with "avocado crema," a blend of avocado, yogurt, lime juice, cilantro and wasabi powder.

TUNA MUSHROOM SOUP SANDWICHES

Steps:

• 1. Heat oven to 350 degrees. Drain tuna well. (I like Kirkland brand from Costco, it is really a solid white meat tuna.) I even rinse it in cold water and drain again. I like to get all the sodium out. We really have to watch that.
• 2. Chop the green pepper, celery and onion. To your taste. You will understand as you do this. Then saute them in a little oil until tender.
• 3. Add the well drained tuna, soup and mix well, stir until bubbly and cooked down but not dry.
• 4. Place buns on cookie sheet and top with some of the tuna mixture on the bottom half of a bun and top it with the top half of the bun. Repeat until all the buns or all the tuna is used. Or until you have done as many as you want. I don't use all of the mixture at one time, then refrigerate the leftover mix until another day.
• 5. Bake about 10 to 20 minutes until top of bun is toasty and light brown. THEN ENJOY a delicious hot tuna sandwich.

MUSHROOM & CHICKPEA BURGERS

Steps:

• Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
• Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
• Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

TUNA BURGERS

Steps:

• Chop tuna until it is the texture of hamburger and presses into a compact ball, and place it in a large mixing bowl.
• Add garlic, 4 tablespoons olive oil, anchovies, basil, 2 teaspoons soy sauce and salt and pepper to taste. Mix well, shape into four patties 1 inch thick, and set aside. (Patties may be placed on a wax-paper-lined baking sheet and covered and refrigerated for 1 to 8 hours. Remove from refrigerator 30 minutes before sautéing.)
• In a small bowl, combine mayonnaise with remaining soy sauce and ginger. In a mixing bowl, combine mesclun with remaining tablespoon olive oil and the vinegar. Toast buns on one side.
• Place a large sauté pan over medium-high heat and add oil. Add burgers and sauté for 1 1/2 minutes a side for rare. Set burgers aside in a warm place for 2 minutes. To serve, spread mayonnaise mixture on bottom bun, add burger, tomato and a portion of mesclun. Top with other bun. Repeat with other burgers and serve immediately.

PORTOBELLO MUSHROOM TUNA MELT

Steps:

• Preheat the broiler.
• Brush the mushrooms with 1 tablespoon oil.
• Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
• While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
• Remove the mushrooms from the oven.
• Divide tuna mixture among mushrooms, and spread evenly in caps.
• Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
• Top each mushroom with a tomato slice and 2 tablespoons greens.
• Serve immediately.

TUNA PATTIES

Steps:

• In a large bowl, combine the eggs, a third of the soup and 1/4 cup milk. Stir in stuffing mix and tuna. Shape into eight patties. , In a large skillet, brown patties in butter for 3-4 minutes on each side or until heated through. Meanwhile, in a small saucepan, heat remaining soup and milk. Serve with patties.

TASTY TUNA BURGERS

Steps:

• Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
• Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
• Serve on buns with tomato slices and lettuce leaves, if desired.

TUNA BURGERS

Steps:

• Combine cream of mushroom soup with tuna.
• Add green pepper and onion, mix well.
• Spoon onto hamburger buns.
• Add 1 slice of cheese to each bun.
• Brush tops of buns with melted butter.
• Bake on cookie sheet at 400 degrees for about 10 minutes, or until cheese melts and buns are golden brown.