Tuna Melt Crispy Patties (Printable Version)
# What You'll Need:
→ Tuna Mixture
01 -
340 grams canned tuna in water, drained thoroughly
02 -
120 milliliters mayonnaise
03 -
40 grams finely chopped red onion
04 -
40 grams finely chopped celery
05 -
30 milliliters Dijon mustard
06 -
15 milliliters lemon juice
07 -
5 milliliters Worcestershire sauce
08 -
1 teaspoon ground black pepper
09 -
1/4 teaspoon salt, adjust to taste
10 -
60 grams panko breadcrumbs
11 -
25 grams grated Parmesan cheese
→ Cooking and Assembly
12 -
30 milliliters olive oil, divided
13 -
4 slices cheddar cheese
14 -
4 hamburger buns, split
15 -
Optional toppings: lettuce leaves, tomato slices, pickles
# Step-by-Step Directions:
01 -
Drain the canned tuna thoroughly, pressing out excess liquid. In a large bowl, whisk together mayonnaise, red onion, celery, Dijon mustard, lemon juice, and Worcestershire sauce until combined. Gently fold in the flaked tuna along with black pepper and salt. Add panko breadcrumbs and Parmesan cheese, folding until evenly mixed. Cover and refrigerate for at least 30 minutes to firm the mixture.
02 -
Divide the chilled tuna mixture into four equal portions. Shape each into a patty approximately 2 cm thick and uniform in size. Place patties on a parchment-lined plate ready for cooking.
03 -
Heat 15 milliliters olive oil in a large skillet over medium heat until shimmering. Add two patties without overcrowding, cooking for 4-5 minutes per side until golden and cooked through. In the final minute, place a slice of cheddar cheese atop each patty and cover skillet to melt. Remove and set aside. Repeat with remaining patties using remaining oil.
04 -
Optionally lightly toast hamburger buns. Place each tuna melt patty on the bottom half of a bun. Add desired toppings such as lettuce, tomato, and pickles. Top with remaining bun halves and serve immediately.
# Helpful Notes:
01 -
Chilling the tuna mixture ensures better cohesion for forming patties and enhances flavor melding.