Lets just be clear - I LOVE tuna. I would eat tuna at least twice a week myself and I try and incorporate into our family lunches and meals. When I met my husband he would not eat tuna at all but over the years some of my tuna based recipes he has enjoyed and this is one of them.
I have called them mini burgers for the simple reason when I make this recipe, I make large burgers for dinner and use the remaining mix to create smaller burgers which are perfect for school lunches.
This recipe is perfect for a meat free day dinner. Tuna has incredible health benefits. It is very high in protein and very low fat. It is a wonderful source of omega 3, is beneficial to heart health, immune system, skin, bones and can lower your blood pressure.
While the base of the burger is tuna, add to it a variety of vegetables and herbs and a sprinkle of cheese its is a meal that is not only healthy it tastes fantastic. Whether you have the burgers "naked" with a salad, or you pimp it up on a roll with salad toppings your family will love them and people will be amazed at the flavour at your next BBQ!
Prep 15 min // Cook 15 min
1 425g tin tuna (I use springwater but you can use tuna in brine or oil if you prefer)
1/2 sweet potato
2 spring onions
1/3 cup corn kernels
3 tbs mixed fresh herbs (I used basil, continental parsley and thyme)
2 tsp garlic powder
25g Parmesan cheese
25g Tasty cheese
3 tbs sweet chilli sauce
salt and pepper to taste
Breadcrumbs to roll burgers in
Add cheese to bowl and chop 4sec/sp8 and set aside.
Add spring onions to the bowl and chop 3 sec/sp6 and set aside.
Roughly chop potato, sweet potato, carrot and zucchini and place in simmering basket.
Fill bowl with 500g water, place basket on bowl and steam 20min/varoma/sp2.
When vegetables are cooked remove simmering basket and empty the water out.
Place vegetables in bowl and coarsley mash 10sec/sp4 and scrape down sides. Repeat until you have a lumpy mash (you do not want this to be a silky mash)
Add all remaining ingredients except for the breadcrumbs and mix 10sec/sp4/reverse. Scrape down sides and repeat until all combined.
Place breadcrumbs on a board and scoop mixture into your hands and form a patty. Roll over the breadcrumbs and repeat until all mixture is used.
Place in fridge to set for 20 min (optional but it makes cooking process easier).
Place a small amount of oil in fry pan and over a low heat cook patty 4-5 minutes each side until golden and then carefully flip over and repeat.
Note: Because the vegetables are cooked these burgers do not take long to cook.