Super Easy Tuna Burgers

These are not really burgers. They’re open-faced tuna melts, the diner-counter classic that turns a can of tuna and a hamburger bun into a hot, melty lunch in under 10 minutes. Mayo binds the tuna into a creamy, scoopable filling. Chopped dill pickles add tang and crunch. Onion brings a sharp savory bite that keeps the whole thing from going one-note.

Toasting the bun first is the move. Untoasted bread under hot, mayo-dressed tuna goes soggy fast, especially after the broiler stage. A quick toast on both halves builds a sturdy base that holds up to the cheese melt.

Processed cheese slices are the right call here, even if they feel old-school. They melt fast and even under the broiler, draping over the tuna in a glossy sheet rather than puddling around the edges like sharper cheddar would. Save the artisan cheese for another sandwich.

The 4-minute broil is the active step that takes this from a tuna sandwich to a tuna melt. Watch closely. Broilers vary, and 30 seconds of inattention can take the cheese from melted to charred.

Serve immediately. Tuna melts wait for no one.

Kitchen Tips

• Drain the tuna thoroughly. Wet tuna makes soggy mounds and weakens the mayo bind.
• Use canned tuna in oil for richer flavor, or in water for a lighter, leaner version. Both work.
• Sweet onion or a tablespoon of finely minced shallot tames the bite for kids who balk at raw onion.
• Add a teaspoon of Dijon or yellow mustard to the mix for extra tang.

Variations

• Swap dill pickles for sweet relish for a sweeter, more old-school tuna salad style.
• Top with a sliced tomato under the cheese for added freshness and acid.
• Use sharp cheddar or Swiss instead of processed slices if you don’t mind a slightly less even melt.