Tuna mini-burgers :: Mini-hamburguesas de atún

I feel really happy and thankful with this recipe. Not about the recipe itself (although it is a very good one!) but about the vegetables I am using in. They all come from our orchard (parsley included!).
As you can see they haven't got a very nice shape - they can even look a little bit horrendous - but they taste AMAZING. Mention to the tomatoes growing up there: their taste is SCRUMPTIOUS. In my opinion a good orchard is defined by the quality taste of its tomatoes and ours, ladies and gentlemen, is the best ever!

Anyway, let's go for the recipe!


  • 240 gr. of tuna (3 cans)
  • 50 gr. of carrots
  • 50 gr. of leeks (you can use onion instead)
  • 50 gr. of breadcrumbs
  • 10 ml. of olive oil
  • 1 egg
  • Black pepper
  • Minced garlic
  • Parsley

First of all peel and chop the carrots and the leeks. Remember that all products coming directly from the ground mean washing them thoroughly. Also, chop all the vegetables as small as possible so they will cook faster. Boil them and reserve.
Empty the three cans of tuna in a colander to get rid off the oil and it will be ready to be mixed with the rest of the ingredients.
Put together in a bowl the tuna, the carrots, the leek, the chopped parsley and the garlic.
Season with black pepper and olive oil. Add the breadscrumbs right away. They will help
the dough is more manipulable.

Now, show off your ability and start building up the burgers. Grab a spoon of dough, place it in your hand and smash. Work the piece of dough a little bit to give it a nice shape and you will have it. 
Make the rest of the burgers and we will be ready to fry them.
Beat an egg, soak each burger in and fry them. I used olive oil instead of sunflower one but choose the one you prefer the most!

And that's it! You are ready to taste the tuna burgers. I served them with a little bit of smashed potatoes.


Original recipe (although it has been modified): Hamburguesas de atún con mahonesa de wasabi


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