Tuna Burgers with Dill Olive Mayo

Directions

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 1/3 cup measuring cup to measure out a heaping scoop of tuna mixture and form 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 skillet from the oven with oven mitts. You want the skillet good and hot, which will help sear the burgers. Spray the inside of the skillet and both sides of the tuna burgers with cooking spray; it helps mimic that crisp edge you get when you actually fry something. Add the burgers to the skillet and return it 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. This should take about 7 to 9 additional minutes.

Heat 3 tablespoons of oil in a large skillet over medium heat. When the oil begins to shimmer, add the tuna burgers to the skillet and cook on each side for about 3 to 4 minutes, until the surface is golden brown and crispy. Drain on a paper towel. Serve on toasted hamburger buns with the dill olive mayonnaise, sliced red onion, and lettuce.

Feel free to shape the patties up to 24 hours in advance. Cover with plastic wrap and keep in the fridge until ready to use. Reheat previously cooked patties by heating a teaspoon of oil in a pan over medium heat. When the oil begins to shimmer, add the patties. Flip them once and cook until they are warmed through—about 5 minutes.