Tuna sweetcorn burgers

Tuna sweetcorn burgers

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(59 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A low-fat alternative to beef burgers and every bit as tasty. Try a salsa with chilli in for an added kick

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal262
  • fat11g
  • saturates3g
  • carbs21g
  • sugars5g
  • fibre1g
  • protein22g
  • salt0.87g
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Ingredients

  • 85g white bread, torn into pieces
  • 198g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2 x 185g cans tuna in water, drained well
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 25g grated cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 3 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp vegetable oil
  • wholegrain bread rolls, lettuce, salsa, to serve

Method

  1. Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.

  2. Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

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Comments, questions and tips

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Brigitte86
30th Jun, 2015
5.05
REALLY good. My cooking often goes pear shaped and things never taste how I hope they will. But this was great! I put them in a brioche bun with homemade salsa as suggested above (chopped tomatoes, chilli, red onion, lime juice and a blob of ketchup) and served with sweet potato fries. Salsa really complimented them. I will definitely make these weekly now.
lawoo
15th Jun, 2014
Just cooked these for lunch. Had them on their own with some salad and sweet chilli suave instead of in a bun and they were delicious! Not sure on the exact quantities I used but made two large burgers and I found they stuck together ok with one medium sized egg. Will definitely be making again.
lizrugby
12th Apr, 2014
These were fab - I added Paprika to the mix and used fresh tuna steaks instead of tinned. There was plenty of moisture so no egg needed and went down well all round!
rosievimes's picture
rosievimes
6th Mar, 2014
5.05
These were wonderful. I made the burgers slightly in advance and left them to chill in the fridge for a while before cooking. They held together pretty well, were lovely and juicy, and tasted fantastic. Big thumbs up!
maddygrand19
7th Feb, 2014
3.05
Although this is a good recipe and the flavor was there,for some reason my burgers were rather dry and fell apart.Will try by adding egg next time.Other then that,very easy dish to make and looks quite impressive
mrsljpowell
25th Jan, 2014
4.05
I made these with half the amount but a whole egg and the consistency was perfect. Made meatballs rather than burgers and they were very very tasty, perfect for kids
missreebbie
17th Nov, 2013
My 12 year old daughter made these for family tea - a big hit with requests for seconds!
Kamchoc
2nd Oct, 2013
I made these for my boyfriend when he got home from work, I had only half an hour to whip something up so made some healthy and tasty sweet potato chips to go with it. Very tasty and very easy to make. Yummy. Hint: make sure the tuna is very well drained so the mixture sticks together.
jitkajudy
22nd Sep, 2013
These are absolutely delicious and guilt free :) all my family loves them and they are very easy to make.
ishouldbeeating
29th Jul, 2013
A hit with the 1 yr old and 3 yr old as well as the adults. Quick to prepare in food processor. Didn't hold together all that well despite squeezing as much liquid out of sweetcorn and tuna as poss and adding the whole egg. Wonder if chopping up more of the sweetcorn would help it hold together better? Served it with yalla tomato, olive and chickpea salsa.

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teresadias
10th May, 2015
These are very good. Made too much, so I'm wondering if freezing is an option?
goodfoodteam's picture
goodfoodteam
26th May, 2015
Hi there teresadias, we haven’t tested freezing these so cannot guarantee perfect results, but they should be fine to freeze once shaped but before cooking. Let us know how you get on. 
kvrylandt
16th Oct, 2014
Delicious with a little sweet chili saucce
Kamchoc
2nd Oct, 2013
Hint: make sure tuna is very well drained otherwise mixture does not stick together. Tip: I made these with sweet potato chips as a side which took only 20 mins to make and are healthy too. Enjoy.