Reviewed: May 9, 2006

I liked the sound of this, but did make quite a few alterations. I used the minced beef with 1 med finely chopped onion and 1 finely chopped red chili, mix in 1 beaten egg and 1 tblsp of flour to bind. Roll into balls and then flatten with palm of hand to make into patties (deep/shallow fry or BBQ). keep the sweet pickle as relish along with a tub of coleslaw. Use the tuna with a small tin of sweetcorn (drained), add black pepper and chopped fresh coriander. Make a fresh salad of chopped lettuce, avocado, small chunks of tomato and cucumber a little spring onion and a little fresh chopped pinapple (dressing of your choice). Follow with fresh fruit salad and Ice cream - Yum. (you can put the tuna and seetcorn in the salad and use it to fill the burgers),

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Reviewer:

Jackie

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Reviewed: Apr. 25, 2006

Had to try this one, glad I did. Would have rated it a 5 if it was not so easy to fall apart. Fortunately I resolved that problem by adding an egg and a little seasoned bread crumbs. I will definitely make again, I have a few variations in mind. Thanks Bill!

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Maybelle Miller

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Reviewed: Mar. 11, 2006

My family would not eat these.

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ALPHAGRRL

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Reviewed: Feb. 2, 2006

I thought this seemed so odd but had to try it anyway. I'm glad I did! Very juicy and didn't fall apart. I did let the mixture sit, covered, in the fridge for about an hour as others mentioned. The flavors melded together wonderfully! We could taste both meats and loved it! I've had requests for these again, and my family never asks to have anything. I always have to decide what to make on my own, so it's a nice change for something to be requested! Great job Bill and keep your wonderful recipes coming!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 21, 2005

I don't know what everyone is raving about. You can DEFINITELY taste the tuna in these burgers. Mine also didn't turn out very moist, just a very dense, dry burger that stunk like tuna when reheated. I put everything together like it said, but something went wrong. I won't be making these ever again - a waste of tuna and hamburger.

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katiemaytoo

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2005

Fabulous burgers! I absolutely LOVE these! I've been meaning to try them for a while but only just now got around to it. I can't believe I've been missing out on such a great burger. Try these!!! Thanks so much for this delicious burger Bill!

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Dec. 5, 2005

Mmmm...these were yummy! A nice change from the plain old hamburger. The tuna gives it a great flavor. I only used 1 lb.burger and only half an onion. I still may cut down the onion some more next time. Thanks for the recipe!

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CHERIEO1

Cooking Level: Expert

Home Town: Eureka, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 16, 2005

I tried these because of all the rave reviews. But though the burgers were moist, we didn't really taste anything extra special about them.

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AFOSTERFAMILY

Home Town: Moncton, New Brunswick, Canada

Living In: Schoharie, New York, USA

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Reviewed: Mar. 22, 2005

This was a great recipe! I used chopped dill pickles and added some extra tuna. They had lots of flavor and were really juicy. I made about 14 smaller burgers and they tasted even better warmed up the next day. Great recipe -- thanks!

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hlp

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Reviewed: Feb. 21, 2005

These burgers were simple and delicious. My husband doesn't really care for tuna but he loved these burgers. I didn't have sweet relish on hand but had dill and they still tasted wonderful.

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CARISSA4

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Reviewed: Nov. 16, 2004

I THOUGHT THESE WERE OKAY, BUT I DONT THINK I WILL MAKE THEM AGAIN.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jun. 30, 2004

Man, Bill, do you know what you're doin' or WHAT???? These were soooo excellent. Everyone loved them and you don't even taste the tuna. A little healthier than an all-beef burger with ALL the taste. The relish and onions add great flavor. Thanks, Bill!

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