oz light tuna in water, drained
Tbsp seasoned dry bread crumbs
cup light mayonnaise
Tbsp chopped fresh parsley
tsp Dijon mustard
tsp freshly ground black pepper
Tbsp olive oil
hamburger buns or kaiser rolls
beefsteak tomato, sliced
cup thinly sliced sweet pickles (such as gherkins)
In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1 inch thick.
If you’re stopping here: Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking.
When you’re ready to eat: Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.