Ingredients:

  • 2 cans (5 oz / 142 g each) canned tuna, drained thoroughly
  • 1 large (50 g) egg, lightly beaten
  • 1/2 cup (60 g) Panko breadcrumbs
  • 1/4 cup (60 ml) mayonnaise
  • 2 tbsp (30 g) celery, finely diced
  • 2 tbsp (30 g) red onion, finely minced
  • 1 tbsp (15 g) fresh parsley, chopped
  • 1 tsp (5 g) Dijon mustard
  • 1/2 tsp (3 g) garlic powder
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (1 g) black pepper
  • 4 (80 g) whole grain burger buns
  • 4 slices (40 g) leaf lettuce
  • 4 slices (60 g) tomato

Instructions:

  1. In a large mixing bowl, flake the drained tuna with a fork until no large clumps remain. Stir in the beaten egg, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Fold in the diced celery, red onion, and parsley. Stir until just combined.
  2. Fold in the Panko breadcrumbs until the mixture holds together when pressed. Divide the mixture into 4 equal portions and shape each into a patty roughly 1 inch (2.5 cm) thick.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Place the patties on the sheet, leaving 2 inches of space between each. Bake for 12–15 minutes, or until the edges are golden brown and the tops feel firm to the touch.