Tuna Burgers (Brigitte's)

These tuna burgers skip the frying pan entirely. The mixture goes straight onto the bun and under the broiler, which means less fuss and a golden, crusty top that holds together better than pan-fried patties.

Canned tuna gets bound with egg, light mayo, mustard, and breadcrumbs into a mixture that’s spooned directly onto the bottom halves of hamburger buns. Broiling for about 6 minutes gives you a browned, slightly crispy surface while keeping the inside moist. Turkey bacon on top adds a smoky crunch without the grease of regular bacon.

Using undrained tuna is a smart move here. That liquid adds moisture to the patty so it doesn’t dry out under the broiler’s intense heat. The mustard and minced onion punch up the flavor so the tuna tastes bold, not bland.

Kitchen Tips

• Pack the tuna mixture firmly onto the buns so it doesn’t crumble during broiling.
• Watch carefully after the 4-minute mark. Broilers run hot and the difference between golden brown and burnt is about 60 seconds.
• Toast the top buns separately on a rack while the burgers broil. They’re ready when just lightly golden.
• Fresh tomato slices go on after broiling so they stay cool and juicy against the hot burger.

Variations

• Swap turkey bacon for regular bacon or skip it entirely for a lighter version.
• Add a slice of sharp cheddar during the last minute of broiling for a tuna melt-style burger.
• Mix in diced celery and a squeeze of lemon for a more classic tuna salad flavor profile.