These Sweet Chili Tuna Burgers are a reminder of summer, but rely on pantry-staple ingredients like canned tuna, making them perfect for the middle of winter. Canned tuna is a convenient and budget-friendly option for incorporating fatty fish into your meals for those heart-healthy essential fatty acids.
These burgers are loosely inspired by spicy tuna roll sushi, one of my favorite rolls to order. In fact, you don’t have to serve these tuna burgers on buns at all - the tuna burger patties and Sweet Chili Mayo served over cooked rice, with diced avocado and torn-up nori (seaweed) sheets make awesome bento-style bowls. Add cooked edamame for extra protein and texture!
My family has really enjoyed the development and testing of these burgers. I’ve made them a lot, to rave reviews each time! I think they’ll be a hit at your house, too! Tip: Make my Sweet Potato Breakfast Bowls one day, and reserve 1/3 cup of the plain, mashed sweet potatoes to make these burgers later in the week!
Original publication date: January 28, 2021
These Sweet Chili Tuna Burgers are a reminder of summer, but rely on pantry-staple ingredients like canned tuna, making them perfect for the middle of winter.
For burgers:
14 oz. canned tuna in water, drained
1/3 cup cooked, mashed sweet potato
1/3 cup almond flour (or cornmeal)
1 egg
2 Tbsp. sesame seeds
2 Tbsp. minced fresh flat-leaf parsley
1 1/2 Tbsp. minced dried onion
1 1/2 tsp. lemon pepper seasoning
1/2 tsp. garlic powder
1/2 tsp. ground ginger
2 Tbsp. coconut or avocado oil (for frying)
For Sweet Chili Mayo:
1/2 cup mayonnaise
1 Tbsp. low-sodium tamari (or soy sauce)
3 Tbsp. sweet chili sauce
1 tsp. sriracha
For serving:
4 burger buns - I recommend something sweet, such as brioche or Hawaiian-style rolls
Lettuce leaves
1 avocado, sliced
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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