When I’m at home in Connecticut, I really love making salmon burgers. If you haven’t tried salmon burgers yet, they’re a great alternative to beef burgers with less calories while still retaining high protein. As an additional benefit, salmon also provides omega 3 fatty acids.
My only issue is that right now I’m living in an apartment at college and am keeping a tight food budget. I can’t currently afford to buy salmon. But why give up fish burgers entirely when this is the perfect time to experiment?
So after a few weeks of tuna sandwiches an tuna wraps, I decided to create my own tuna burger recipe.
FAST AND EASY TUNA BURGERS (makes 5 patties)
1. 2 cans of tuna fish, drained
2. 2 tbs mayonaise
3. 2 egg
4. 1/2 cup breadcrumbs *I just put 2 pieces of fiber dense bread into a blender because I don’t trust a lot of breadcrumb brands-check the ingredients for high fructose corn syrup
5. 1/3 cup finely chopped celery
6. 2 tsp lemon juice
7. salt and pepper to taste
To make these burgers is the easiest part! You literally mix the ingredients together, form into patties and drop onto a lightly oiled skillet. These tuna burgers are light, packed with protein, wonderfully flavorful and don’t involve expensive ingredients or tons of time. I would definitely recommend busy parents to try this recipe, or college students like me who are on the go and need a quick and healthy meal.
I eat my burger broken into pieces and tossed onto a wrap, but this is a great recipe to get creative with!
In the past few weeks I’ve been experimenting pretty heavily with my diet. As I may have mentioned, for all that I love to cook and work with food, I’m a pretty picky eater. I hate cheese, most milk products, almost every kind of sauce or topping, and sandwiches.
I have a bad habit of taking sandwiches apart. I take the meat off the bread so the bread won’t get soggy, I remove any type of condiment that may have been slathered on it, I take off the lettuce and tomato to eat separates (if at all) and by the end of the process my sandwich is barely recognizable.
Wasn’t I disappointed last week when the alcohol peer educators event I went to served sandwiches. But if I learned anything from my trip to Israel in December, it’s that if I enjoyed a falafel with everything on it, then there was no way I wouldn’t be able to enjoy a sandwich.
The poison I chose was one part tuna, one part roast beef. And though I have made it a point in my life to not eat tuna with bread, this was delicious. I still removed the tomato, but the bread was not soggy, the tuna did not overwhelm me with a fishy taste, and the mayonnaise was a perfect compliment. I eat tuna at my grandfather’s house, and I eat it without bread or crackers while I try not to imagine how much mayonnaise he uses to make it taste good. Enjoying a tuna sandwich was a big deal.
I was equally surprised by the roast beef. I left the tomato on this time–trying to be as adventurous as possible after my first success with the tuna–and even though the top was coated in mayonnaise, I enjoyed it as a part of the whole.
Tomato included, my opinions of sandwiches have been altered. This might not be breaking news, but it’s a step for any picky eater to learn that you might be wrong about what goes well together. And especially for a chef or a baker, it’s always a good idea to change up what you eat. It keeps your diet fresh, but also tips you off to what you can be doing in your own kitchen.