Vietnamese Tuna Burger
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup chopped fresh mint
- 1/2 cup shredded carrots
- 1/2 cup panko breadcrumbs
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced scallions
- 1 cup shredded red cabbage
- 4 hamburger buns, split
- 1 tablespoon plus 1 teaspoon fish sauce
Preparation In a bowl, combine vinegar, 1 teaspoon oil and 1/4 teaspoon sugar. Add cabbage, carrots and broccoli slaw; toss and set aside. In a second bowl, combine cilantro, mint, fish sauce, soy sauce and remaining 1/2 tablespoon sugar. Add tuna and scallions; mix until combined. Form tuna mixture into four 3/4-inch-thick patties. Place panko on a plate; coat each patty with crumbs. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook burgers, flipping once, until well browned, about 4 minutes per side. Place 1 burger on bottom of each bun; top with 1/4 of slaw and other bun half. Per serving: 477 calories, 15 g fat, 3 g saturated fat, 42 g carbohydrates, 3 g fiber, 41 g protein Nutritional analysis provided by Self
Preparation In a bowl, combine vinegar, 1 teaspoon oil and 1/4 teaspoon sugar. Add cabbage, carrots and broccoli slaw; toss and set aside. In a second bowl, combine cilantro, mint, fish sauce, soy sauce and remaining 1/2 tablespoon sugar. Add tuna and scallions; mix until combined. Form tuna mixture into four 3/4-inch-thick patties. Place panko on a plate; coat each patty with crumbs. In a large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook burgers, flipping once, until well browned, about 4 minutes per side. Place 1 burger on bottom of each bun; top with 1/4 of slaw and other bun half. Per serving: 477 calories, 15 g fat, 3 g saturated fat, 42 g carbohydrates, 3 g fiber, 41 g protein Nutritional analysis provided by Self
