These were quick and easy for a weeknight dinner. I tend to shy away from any kind of “cake” or “patty” recipe because they never seem to form right, if at all. This idea attracted me because I am a sucker for English muffins. Just love them! I was happy to see that the tuna patty did in fact make a solid crispy burger, and it tasted good too. Enjoy your omega 3’s! :)
English Muffin Tuna Burgers
2- 6 oz cans tuna fish in water, drained
1/2 cup panko breadcrumbs
1/4 cup finely chopped green onions
2 tbsp. fresh parsley, minced
1 tsp. Italian seasoning, dried
2 cloves garlic, finely minced
Pinch of salt & pepper
juice of 1/2 lemon
3 tbsp. + 4 tbsp. plain Greek yogurt, divided
4 whole wheat English muffins, toasted
4 leaves romaine lettuce
8 tomato slices, 1/4″ thick
- Preheat oven to 400 F
- Combine tuna, panko, green onion, garlic, salt, pepper, lemon, 3 tbsp. Greek yogurt, and egg. Mix well with you hands.
- Form into 4 equal patties (they will be wet- it’s ok). Place on greased baking sheet and bake for 20 minutes.
- Meanwhile toast English muffins. Once patties are done, place each on English muffin and top with 2 slices tomato, lettuce, and 1tbsp. Greek yogurt. Serve with suggested side of homemade sweet potato fries and veggies of your choice.
Nutrition Facts (per serving): 276 calories, 3.7g fat (.9g saturated), 36g carbohydrate (5g fiber), 28g protein