Tuna Burger

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For the only the fact that these are made out of a can(s tuna is amazing! Made these last night for dinner and served them with melted chedder cheese and lettuse and home made tartar. They were great tasting. So inexpensive and easy, Thanks again Paula!

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Very tasty, but very putzy. Hard to turn!

I added Worcestershire sauce, celery salt, ground mustard and a spice blend from Penzeys called Krakow nights. I cooked the burgers on each side on medium for 6 minutes, and then baked at 350 for 15 minutes. We enjoyed them with avocado slices and a sriracha/mayo combination.

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The flavor is excellent...I did use three cans of tuna and should remember to add an extra egg if I plan to use more tuna than it calls for....this was a great QUICK, throw together dinner on a night when we were all fighting colds and nobody wanted to cook.

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Good texture but really bland

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Not bad..topped it with a red onion slice, avocado and tomato. I baked in the oven for just 10 minutes more. Since the tuna is already cooked you just have to heat it through.

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We loved it! The avocado dressing was what made it so good. I left out the horseradish and my 8 year old loved it!

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They were good but a little bland..nothing amazing, also they did fall a part a bit when frying them. I agree Paula is too vague in her directions as well.

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I refer to editing. The one thing I wanted to know before cooking this is - HOW LONG IN THE OVEN?

Paula Deen says, "until golden brown". With the pan sear, I couldn't tell "golden brown" after 30 minutes or 45 minutes. At 45 minutes I figured that's long enough. It's edible, but ruined. During the baking process, there was no color change.

Don't try to protect your recipes by leaving key methods or seasonings out, Paula. Let's write a better recipe, and Food Network - do a better job of editing. You're just throwing content out there on the internet.

Bottom line: recipe as written? Dry and not too flavorful. And when you do not know how long to bake? Failure.

To correct this recipe: Add cilantro; another squeeze of lemon juice; a squeeze of lime juice; hamburger relish instead of pimento; and bake at 350F for no more than 30 minutes. Plus, you need to add more breadcrumbs and/or corn flour to thicken up the ingredients. Otherwise it is mush if you follow the recipe as written.

Details: Tuna in water or oil?

C'mon Paula and Food Network: We deserve better. I used the tuna in oil. It required more thickening ingredients to firm things up. And yes, I drained the oil.

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I am so happy I saw Paula make this today! I made them tonight for dinner (halved the recipe with a few substitutions/additions based on what I had on hand: I used crushed pork rinds instead of bread crumbs to eliminate the carbs; finely diced red, green, yellow & orange pepper replaced the pimento; I skipped the celery & horseradish since I was out (I think a little wasabi paste or wasabi mayo might be a good substitution though added a little lemon zest in addition to the juice; and lastly, I added some shredded cheddar cheese for a tuna melt. One patty and a side salad made a perfect healthy, low-cal summertime meal! I skipped the bun entirely, but if you have to eat it like a sandwich, you might want to try wrapping your tuna burger up between two leaves of Romaine lettuce. It's low-cal, low-carb, and much healthier than a bun - plus, you get the added bonus of some extra crunch & texture. :

Next time, I'm going to try an Asian version flavored with scallions, grated carrot, lime juice, and fresh chopped mint & cilantro for brightness, and drizzle it with a sauce of sesame oil, soy sauce, fresh ginger & rice wine vinegar.

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This was gfast and tasty. I saw her make it two days ago and I couldn't wait to make it. My husband and I had it for lunch and I added a slice of white cheese,oh my was that good. Thanks Paula...