Veggie Tuna Burgers
If you have around 30 minutes to spend in the kitchen, Veggie Tuna Burgers might be a tremendous pescatarian recipe to try. This recipe serves 6. For $1.59 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 399 calories, 22g of protein, and 14g of fat. A couple people made this recipe, and 78 would say it hit the spot. It is brought to you by Taste of Home. It works well as a main course. A mixture of salt, zucchini, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a reasonably priced recipe for fans of American food. Overall, this recipe earns a pretty good spoonacular score of 67%. If you like this recipe, you might also like recipes such as Veggie Tuna Burgers, Veggie Burgers, and Best Veggie Burgers.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon butter
6 slices reduced-fat cheddar cheese
1 egg, lightly beaten
1 garlic clove, minced
6 hamburger buns, split
6 lettuce leaves
1/4 cup finely chopped onion
1/4 teaspoon pepper
1/4 teaspoon salt
6 slices tomato
1 can (6 ounces) light water-packed tuna, drained and flaked
2 cups soft whole wheat bread crumbs
1 cup each shredded zucchini, yellow summer squash and carrots
Equipment:
frying pan
bowl
Cooking instruction summary:
Directions In a large nonstick skillet coated with cooking spray, saute onion and garlic for 1 minute. Add the zucchini, yellow squash and carrots; saute until tender. Drain and cool to room temperature. In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-in. patties. Coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned. Serve on buns with cheese, lettuce and tomato. Yield: 6 servings. Originally published as Veggie Tuna Burgers in Taste of HomeFebruary/March 2008, p47 Nutritional Facts 1 burger equals 275 calories, 8 g fat (4 g saturated fat), 58 mg cholesterol, 643 mg sodium, 32 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large nonstick skillet coated with cooking spray, saute onion and garlic for 1 minute.
2. Add the zucchini, yellow squash and carrots; saute until tender.
3. Drain and cool to room temperature.
4. In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper.
5. Add vegetable mixture. Shape into six 3-1/2-in. patties.
6. Coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned.
7. Serve on buns with cheese, lettuce and tomato.
Nutrition Information:
covered percent of daily need
