Albacore Tuna Patties: Burger Recipe with Cooked Tuna
Albacore Tuna Patties for Burgers
These patties use cooked, flaked tuna with breadcrumbs and egg to hold them together. They have a different texture from a whole tuna steak served on a bun. Use drained canned albacore or separately cooked albacore, measured by usable weight.
Makes: 4 small burgers. Preparation: about 15 minutes plus 20 minutes chilling; allow extra time to cook and cool fresh or frozen fish. Cooking time varies with patty thickness.
Ingredients
- 12 oz cooked, flaked albacore tuna, or 12 oz drained canned albacore
- 1/4 cup plain breadcrumbs, plus a little extra if needed
- 1 egg, beaten
- 2 tablespoons mayonnaise or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Black pepper and optional salt, accounting for the tuna and mustard
- 1–2 tablespoons cooking oil
- 4 small burger buns, lettuce, tomato and a sauce of your choice
Using Fresh or Frozen Albacore
Frozen Albacore Tuna is not canned tuna. Thaw and prepare it according to its package instructions, cook it to 145°F internally, then cool promptly and refrigerate before mixing the patties. Measure 12 oz of usable cooked fish; raw purchase weight will need to allow for trimming and cooking loss.
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Do not mix raw minced tuna into this recipe as a direct replacement for the cooked fish. If using cans, use the drained weight rather than assuming that two cans provide the required amount.
Instructions
- Mix. Flake the prepared tuna into a bowl. Add breadcrumbs, egg, mayonnaise or yogurt, mustard, parsley and seasonings. Fold together until evenly combined.
- Check the texture. The mixture should hold when gently pressed. If wet, add breadcrumbs a tablespoon at a time. If too dry, add a small amount of mayonnaise or yogurt. Do not taste the mixture after adding raw egg.
- Shape and chill. Divide into four equal patties, about 1/2 inch thick. Cover and refrigerate for 20 minutes to help them hold their shape.
- Pan-cook. Heat oil in a nonstick or well-seasoned skillet over medium heat. Cook until browned underneath, then turn carefully with a wide spatula. Continue until the center reaches 160°F; reduce the heat if the outside browns too quickly. Check the center from the side with a thermometer.
- Serve. Toast the buns and add lettuce, tomato, a patty and your preferred sauce. Serve promptly.
The finished-patty target accounts for the raw egg in the mixture. FoodSafety.gov lists 160°F for egg dishes and 165°F for reheating leftovers.
Tips for Patties That Hold Together
Drain canned fish well, keep the mixture chilled and avoid oversized patties. Let a crust form before turning, and use a skillet rather than open grill grates for this softer mixture. Add chopped capers or a little lemon zest for a flavor variation.
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For gluten-free burgers, choose labeled gluten-free breadcrumbs, buns and condiments. Check ingredients for fish, egg, wheat and, when using yogurt, milk. Changing binders can change how well the patties hold together.
Choose the Right Tuna Format
The linked frozen albacore is sold in 5 lb and 10 lb order options, not as ready-to-eat cans. See the canned vs. fresh tuna guide for substitution details.
Prefer a whole-piece burger? Try the ahi tuna steak burger. For other preparations, read the albacore guide or browse the Tuna Collection.
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