Ingredients
⅓cupmayonnaise
1tbspfresh dill,chopped, or 1 teaspoon dried dill
1tbspgreen olives,sliced, minced
1tsplemon juice
½tspcreole seasoning
1large egg
¼cupmayonnaise
2canstuna in water,drained
¾cuppanko bread crumbs,unseasoned
2garlic cloves,minced or microplaned
½cupcorn,frozen or fresh
½cupcarrot,finely grated
¼cupred bell pepper,minced
¼cupyellow onion,minced
¾tspcreole seasoning
3tbspolive oil,stove top method, or cooking spray to bake
red onion,sliced, optional
lettuce,optional
hamburger buns
Preparation
In a small bowl, combine the mayonnaise, dill, olives, lemon juice, and Creole seasoning. Cover and place in refrigerator until the tuna burgers are ready to be served.
In a small bowl, use a fork to combine the egg and mayonnaise. Add the tuna and stir to combine. In a separate, medium bowl combine panko, garlic, corn, carrot, red pepper, yellow onion, and Creole seasoning.
Add the mayonnaise and tuna mixture to the panko mixture. Stir until well combined.
Use a ⅓ cup measuring cup to measure out a heaping scoop of the tuna mixture and form it into 6 patties.
Place a large cast-iron skillet in your oven, then preheat the oven to 375 degrees F. When it reaches the desired temperature, remove the skillet from the oven with oven mitts.
Spray the inside of the skillet and both sides of the tuna burgers with cooking spray. Add the burgers to the skillet and return them to the oven.
Bake for about 7 minutes or until the bottoms of the burgers are golden brown and crispy. Flip the burgers and cook until the other side is golden.
Serve on toasted hamburger buns with the dill olive mayonnaise, sliced red onion, and lettuce.
