Now that it’s officially summer, I prefer to spend more time outside, and less time in the kitchen. And, for that time I am, indeed, in the kitchen, I’d prefer to have the stove on for as little time as possible. The great thing about this recipe is that it’s basically a one bowl clean up and can be made on the BBQ, on a grill, or at worst case, in the oven, without having to turn the stove on for even a minute.
I was first introduced to a simple version of this recipe in the first cookbook I ever purchased, Clueless in the Kitchen, which I bought before I moved away to university. Over time, the only part of this recipe that’s stayed true to the original is the main ingredient- tuna. The best thing about the adaptation below is the calorie count- at about only 90 calories per burger, it’s a great light meal (paired with a salad) for a summer lunch or dinner.
Light Tuna Burgers
Makes about 9 burgers
2 tins of tuna, drained
3 tbsp light mayonnaise
1/2 cup seasoned bread crumbs
15 or so baby carrots, shredded
1/3 onion, minced
1/2 red pepper, minced
1 tbsp liquid egg whites
salt and pepper to taste
- In a food processor, shred/mince each of the vegetables individually, and add to a medium mixing bowl.
- Add all other ingredients to the mixing bowl and mix thoroughly, until well combined.
- Using your hands, create balls of the mixture a little smaller than a baseball, making sure that it’s sticky enough not to fall apart (if it’s not binding enough, you may need to add a little more bread crumbs or mayo).
- Heat a barbecue or a grill (I used my trusty old George Foreman grill), spray lightly with oil if necessary, and add as many of the balls as fit (I was able to add about 4 at a time on my grill).
- Smush down slightly to create patties, and cook about 5-7 minutes per side, or about 10-15 minutes total if using a grill.