I made several changes to this recipe, mainly because I didn’t have all of the ingredients. However, I omitted the dill and red pepper based on reviewers’ suggestions and used two cans of tuna, which resulted in approximately 5 hamburger-sized patties. I did not refrigerate for 30 minutes as suggested, but added approximately ¾ c. Italian breadcrumbs and had no problem with the patties falling apart. To compensate for my lack of chili sauce, I added a generous amount (3/4 T.) chili powder, extra hot sauce, and a dash of cayenne pepper. I also added one clove of minced garlic and some garlic powder (I love garlic). I used red onion and approximately ½ t. celery seed since this was the closest I could come to the real thing. To reduce calories, I used light mayo. I served these on hamburger buns with tartar sauce and made French fries and green beans as side dishes. When I tried a piece of the tuna burger by itself though, I was amazed. These patties are so good that you do not need buns. These would be phenomenal served by themselves with rice or a potato and a green vegetable.
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