Spanish-Style Tuna Burgers

Lighter than beef burgers and easier to eat than tuna melts, these tuna burgers are a snap to assemble and a guaranteed crowd-pleaser.

Canned Tuna for an Easy Weeknight Burger

I’m convinced once you start making tuna burgers, they will be in your regular dinner rotation for life. They’re simple to assemble, with budget-friendly ingredients from your pantry. A hit with kids and grown-ups alike, these burgers are satisfying, infinitely customizable, and perfect for weeknight dinners.

I have an affinity for Spanish flavors, so I used that as my jumping-off point to give you a tuna burger that’s out of the ordinary. Smoked paprika, fresh parsley, and nutty Manchego cheese reinforce the Spanish flavor profile, and to really level up, I recommend making a batch of aioli or brava sauce (or both!) to slather on your buns.

Key Ingredients

These tuna burgers are easy to assemble and cook in a flash. Don’t have all of the specific ingredients this recipe calls for? Feel free to swap out spices and herbs with what you’ve got.

• Canned tuna: I prefer oil-packed tuna because I think it’s more flavorful and the residual oil in the tuna helps the patties hold together when cooking. That said, water-packed tuna works, too. Just add a teaspoon of extra virgin olive oil to the patty mixture before cooking and proceed with the recipe as written.
• Fresh herbs and scallions brighten these tuna patties and add color and flavor in each bite. I use parsley and scallions because they show up in Spanish cooking a lot, but feel free to substitute with whatever fresh herbs you’ve got on-hand.
• Egg binds the flaky tuna together, making the burgers easy to flip and brown. It also adds moisture to the burgers, ensuring that you’ll never sink your teeth into a dry, crumbly patty.
• Breadcrumbs also bind the patties together so they don’t fall apart. I prefer panko in this recipe because the rough texture of the panko really absorbs the excess moisture in the patties, ensuring that they stay cohesive and easy to flip in the pan. Gluten-free panko is now widely available and works fine for this recipe.
• Smoked paprika made from dried, smoked, and ground chilies is a hallmark of Spanish cuisine. The earthy pepper complements the mild tuna, while the smoky flavor of the spice infuses the burgers.
• Roasted red peppers: Spanish cuisine is full of peppers! Here, jarred roasted red peppers complement the smokiness of the paprika and add moisture and richness to the burgers.
• Manchego cheese: A sheep’s milk cheese from the La Mancha region of Spain, manchego is firm and creamy with a mild, nutty flavor. Manchego’s peppery notes are the perfect foil to the smoky tuna patties. Can’t find manchego? Substitute asiago or gruyere. 

How to Make Tuna Burgers

With high-quality Spanish cheese and a few pantry items, you’ll have dinner on the table in a snap! No need to heat up the grill; these burgers are best cooked in a skillet. 

• Prepare the tuna. Drain two (5 to 6 ounce) cans of tuna thoroughly through a fine mesh strainer. Discard the liquid. Line a small rimmed baking sheet or plate with parchment paper and set aside.
• Mix the burgers. While the tuna is draining, in a large bowl combine the zest and juice of 1 lemon, 1 tablespoon minced parsley, 1 tablespoon sliced scallion, 2 tablespoons finely chopped roasted red peppers, 1/2 cup panko breadcrumbs, 1/2 teaspoon smoked paprika, 1 beaten egg, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. 
• Add the tuna. Gently flake the drained tuna apart with your fingers and add to the bowl. Mix well until thoroughly combined. 
• Form the burgers. Divide the mixture into four even pieces. Gently roll each piece into a ball and then flatten into a patty. Place each patty on the prepared baking sheet.
• Chill the burgers. Refrigerate the patties for at least 20 minutes and up to 1 hour. This will help them hold together while cooking.
• Cook the tuna burgers. After the patties have chilled for at least 20 minutes, heat 2 tablespoons olive oil in a large skillet over a medium-high heat until the surface just begins to shimmer. Carefully add patties to the pan and sear, rotating the pan for even heat, for about 3 minutes, or until golden brown. Flip the patties and brown for 2 minutes more. Top patties with 4 ounces thinly sliced Manchego cheese and cover the pan for 1 minute, or until cheese is melted and the bottom of the patty is nicely browned.
• Finish and serve. Toast 4 (4” diameter) brioche burger buns until golden brown. Smear each side of the buns with aioli and/or brava sauce. Place patties on prepared buns and top with shredded lettuce. 

Tuna Burger Tips

• Discard the canned tuna oil. While testing this recipe, I originally wanted to use tuna canned in olive oil. I tried to reserve the canned tuna oil to cook the patties, but it had too much moisture in it, and splattered uncomfortably when I tried to cook the burgers. This is why I have you discard the oil from the tuna and start with fresh oil when it’s time to fry the burgers. 
• Chill your patties. After you mix and form your tuna patties, it’s important to chill them for at least 20 minutes. This allows the ingredients to properly meld and helps to keep the burgers together when they’re cooking. Use the chilling time to toast the burger buns, slice the cheese, and assemble the toppings.
• Cover your pan to melt the cheese. Once you’ve seared one side of the patties, flip them over, top them with sliced cheese and cover your pan. Covering the pan at this stage ensures that the cheese melts evenly and that the burger cooks through completely. 
• Double it up. This recipe doubles very easily, but note that if you double the recipe you’ll likely have to cook the burgers in batches. Keep the first batch of burgers warm in a 250°F oven while you cook the second batch.
• Do it ahead. The patties can be assembled and kept, tightly wrapped, in the fridge for up to 2 days before they’re cooked. Leftover cooked burgers heat up nicely in a toaster oven!
• To Freeze. Cook the burgers to completion (leave the cheese off). Layer between sheets of parchment paper, and place in a freezer-safe storage container. They will keep for up to three months. Defrost in the fridge overnight.

Make it Your Own 

• Switch up the flavor profiles: Skew Italian by swapping out the parsley for fresh basil, the roasted red peppers for pickled cherry peppers, and the smoked paprika for dried oregano. Top your Italian tuna patties with mozzarella cheese and spread pesto on your burger buns instead of the bravas sauce. Or, go classic American-style by swapping out the manchego cheese for cheddar and the aioli/bravas sauce for ketchup and mustard. 
• Swap out the fish: Try canned salmon in place of canned tuna! Smoked mackerel is also a nice choice, although I would omit the smoked paprika if you’re using a smoked fish. Not a fish fan? Try canned chicken instead. 
• Meatball it: Instead of forming the tuna mixture into patties, you can scoop and roll it into mini-meatballs. Chill for 20 minutes, then sear the meatballs on all sides. Now they’re ready to be added to your favorite pasta sauce or to a grain bowl for a boost of protein. 

What to Serve with Tuna Burgers

• For a casual sipper, add a bubbly Tinto de Verano.
• Make it a Spanish-inspired meal by beginning with a bowl of Gazpacho or an appetizer of Gambas Al Ajillo. 
• Serve the burgers with Spain’s answer to French fries, Patatas Bravas. 
• Cap off your Iberian meal with Churros con Chocolate or Apple Empanadas. 

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