The KEY STEP is in using WHITE CHUNK to have no moisture/wetness problems. I used 2 cans (6 oz or 170 gms) . We didn't have any Italian bread crumbs so used PANKO Japanese style bread crumbs. Increased the mayo to 1/2 cup. Mashed all the tuna up separately before adding all the other ingredients and used the back of a wooden spoon to press down the mix until it was really firm. Put it in the fridge for 30 minutes as suggested and then followed the recipe's instructions. the burgers stayed firm, were easy to turn over and came out A-1. Really tasty. My wife said "that's a keeper". She had hers without the bun and remarked that one could if wished serve them like that with a a side dish (such as garlic shrimp, a veggie and salad
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The KEY STEP is in using WHITE CHUNK to have no moisture/wetness problems. I used 2 cans (6...