Tuna sweetcorn burgers

Tuna sweetcorn burgers

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(51 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
262
protein
22g
carbs
21g
fat
11g
saturates
3g
fibre
1g
sugar
5g
salt
0.87g

Ingredients

  • 85g white bread, torn into pieces
  • 198g can sweetcorn, drained
  • 2 x 185g cans tuna in water, drained well
  • 25g grated cheddar
  • 3 spring onions, finely chopped
  • 1 egg, beaten
  • 2 tbsp vegetable oil
  • wholegrain bread rolls, lettuce, salsa, to serve

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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.

Recipe from Good Food magazine, May 2008

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Comments

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lawoo's picture

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's picture

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
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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's picture
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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's picture
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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's picture

My 12 year old daughter made these for family tea - a big hit with requests for seconds!

Kamchoc's picture

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's picture

These are absolutely delicious and guilt free :) all my family loves them and they are very easy to make.

ishouldbeeating's picture

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.

joferg's picture

very tasty. Preparation took me 20 mins the 5 mins suggested is misleading. My tip would be to put 3 quarters of sweetcorn through blender & quarter of tin whole, they will hold their shape better

neeshasihra's picture
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I made half this recipe and also substituted the burger bun for wholemeal pitta to make it more healthy. Worked really well but I also added sweet chilli sauce to the tuna mix. Was really filling and super tasty. Made a home-made tomato & pepper salsa to go inside the pitta and also served it with a carrot and sultana salad.
I will definitely be making again.

khare55's picture
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Fantastique

sophiemavin's picture
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Even though my burgers disintegrated the moment I went to fry them I still think this is a great recipe and really quick and easy to do. I think the problem was that they were too wet so will try less egg next time. My children ended up eating it as a kind of hash with tomato relish but there was nothing left on their plates so I will definately do them again.

emmalh's picture
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A big hit with my fussy lot, really tasty and moreish I didn't bother with the salsa just a blob of mayo and a side salad - delish!

gillygilly's picture
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Really tasty burgers. Made half quantity which was enough for 2 large burgers and baked for 30 minutes at no. 6 instead of frying. Will def be making again.

melpadge37's picture
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Absolutely beautiful. I made two batches of these tuna burgers/fishcakes. Very easy to make and tastes delicious. We had long stem broccoli, asparagus and carrots with ours so no bread buns and it made a perfect meal.
Will definitely make them again.

jose81's picture
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Lovely lunch. Halved quantities but used whole egg and perfect consistency. Followed tip to firm up in freezer, and used half small onion as no spring onions in. Also added dash of balsamic vinegar. Very tasty and made 5 normal sized burgers - enough for 2 adults and a hungry toddler. Will definitely make again.

sunday21's picture

I haven't tried this recipe yet. Just wanted to say any recipe I find that needs bread crumbs I use rice cakes broken into crumbs in place of the bread crumbs to make it gluten free. It works just as well as bread.

pinkpaws's picture
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Just had these for lunch. Very tasty, and the kids ate them with gusto! Only thing is they need very careful handling or they could break easy.

hollyh86's picture
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I found the burgers fell to pieces and didnt "hold" very well prior to cooking so not sure where I went wrong, tasty nonetheless

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