Ingredients (makes 2 burgers):
For the patties:
- 1 can of tuna in water (about 160g / 5.6 oz), drained
- 1 egg
- 1–2 tbsp semolina (or breadcrumbs)
- Salt & pepper to taste
- A bit of oil for frying
For the sauce:
- 2–3 tbsp Greek yogurt
- 1 anchovy or ½ tsp anchovy paste
- A squeeze of lemon juice
- Fresh herbs (parsley, dill, or cilantro), finely chopped
- Black pepper to taste
To assemble:
- 2 burger buns
- A few slices of tomato
- 1–2 tsp capers
- Optional: lettuce leaves
Instructions:
1. Make the patties:
Drain the tuna well and press out excess liquid. Add the egg and semolina, season with salt and pepper, and mix until you get a mixture that holds its shape.
If it’s too wet, add a bit more semolina.
Form 2 patties and fry them in a bit of oil for 2–3 minutes per side until golden and crisp.
2. Make the sauce:
Mix the Greek yogurt, anchovy (or paste), chopped herbs, lemon juice, and black pepper. Taste and adjust — it should be tangy, herby, and slightly salty.
3. Assemble the burgers:
Toast the buns lightly if you like.
Spread some sauce on the bottom bun, add the tuna patty, then top with tomato slices, capers, and a little more sauce. Finish with the top bun.
Tip: These go perfectly with cucumber-dill salad or roasted potato wedges on the side.
