Asian tuna burgers
Who would have thought you could make burgers taste so great from tinned tuna? The feedback from my chief burger lover was that they are so “meaty” one would think they were eating a beef burger. Makes: 14 Preparation: 30 minutes Cooking: 30 minutes
1 tbsp coconut oil (odourless) 1 tsp sesame seed oil 1 large onion, finely chopped 1 tbsp agave syrup or honey 1 tbsp tamari soy sauce 1 tbsp sweet chili sauce 1 large handful coriander, chopped 3 cans of tuna, in spring water (drained) 1 large carrot, grated 1 tbsp sesame seeds, toasted 3 eggs, medium Sea salt, white pepper, garlic granules 3 tbsp chestnut flour (gluten free, available in health shops)
2 whole romaine lettuce leaves Horseradish cream Red onion marmalade or relish 6 tomatoes, classic vine, sliced 1 red onion, sliced
Preheat the oven to 180°C.
Line a large baking tray with My Relationship with Food silicon baking mat or baking parchment.
Warm the coconut and sesame oil in a large non-stick frying pan over gentle heat and and add the onions. Sautée until soft and translucent, then add the agave syrup or honey, soy and sweet chili sauce.
Add the coriander and continue to cook for 2 minutes, transfer into a bowl and leave to cool.
Put the drained tuna in a large mixing bowl and mix in the grated carrot and sesame seeds. Stir the cooled onion mixture into the tuna.
Beat the eggs and season with white pepper, garlic granules and sea salt. Add to the tuna and mix until combined. Add the chestnut flour 2 tablespoons at a time. The burger mixture might seem soft, but once the first side is cooked, you’ll be able to flip them easily.
Shape into 14 burgers, place on lined baking sheet and bake for 30 minutes. Halfway through, remove from the oven and carefully turn them over with a spatula.
After 30 minutes, turn them over to serve that side up as that side will look better.
I prefer to serve them on Romaine lettuce leaves but you could serve in a bun. Garnish with horseradish cream, red onion marmalade or relish, tomato and sliced red onions.