Really enjoyed this recipe! My extremely picky 10yr old had 3!! I modified a bit due to what I had on hand... I used 2 cans of tuna(feeding fam of 5), 3/4c of plain breadcrumbs(homemade from stale bread), no red pepper but grated some carrot, ketchup for chili sauce, extra hot sauce and no dill. Made the patties small and thin, "slider" style. Served with mustard, pickles and lettuce.

These turned out pretty well. I left out the dill and worcestershire sauce (didnt have any on hand) and were just fine. My semi-picky kids did not like them very much though.

I made several changes to this recipe, mainly because I didn’t have all of the ingredients. However, I omitted the dill and red pepper based on reviewers’ suggestions and used two cans of tuna, which resulted in approximately 5 hamburger-sized patties. I did not refrigerate for 30 minutes as suggested, but added approximately ¾ c. Italian breadcrumbs and had no problem with the patties falling apart. To compensate for my lack of chili sauce, I added a generous amount (3/4 T.) chili powder, extra hot sauce, and a dash of cayenne pepper. I also added one clove of minced garlic and some garlic powder (I love garlic). I used red onion and approximately ½ t. celery seed since this was the closest I could come to the real thing. To reduce calories, I used light mayo. I served these on hamburger buns with tartar sauce and made French fries and green beans as side dishes. When I tried a piece of the tuna burger by itself though, I was amazed. These patties are so good that you do not need buns. These would be phenomenal served by themselves with rice or a potato and a green vegetable.

These were not good at all! I made them and followed the recipe exactly except omitted the celery because I didn't have any, and I thought because of all of the high rating it would be worth a try. I like to try new things, but this I will not be making again. YuK!

These burgers are a hit every time I make them. A unique way to dress up plain old tuna into a gourmet burger! I like to use Sriracha/rooster sauce for chili sauce. Definitely a keeper.

My family loved this recipe - my husband asked if we could have it again tomorrow night. :) I used my Hamilton Grill so I wouldn't have to flip the patties and they turned out perfect.

You can also use fresh tuna in place of the canned, and it makes a good approximation of the yummy tuna burgers sold at Legal Sea Foods. I use 1 and 1/3 pounds of sushi-grade tuna and slice it into 1/4-inch cubes (slow work). Scale up the other ingredients (two eggs, 3/4 - 1 cup breadcrumbs, etc.) and this will make 6 large burgers. I substitute green onions (a whole bunch) for the onion, and add 1TBS of Old Bay (omit the salt as Old Bay is very salty). I also mince 1 jalapeno pepper, but I like it a bit spicy. I cook it on an oiled, pre-heated griddle on med-low heat for 8-10 minutes per side. This cooks the fish through, crusts the outside, and does not leave it mushy at all. I have not yet dared to try it on a grill for fear it might crumble.

I didn't like these. The inside was very mushy, and i even cooked them a little longer than suggested. I thought with all of the ingredients, the tuna flavor would mellow out some, but it doesn't. Sorry, but I won't be making these again.

First, just to "bump up" the issue about the chili sauce back near the top... there is a specific thing just called chili sauce (Heinz being one producer), in with the condiments, near ketchup, etc. It's sort of a tangy ketchup, but NOT hot. A mixture of ketchup & cocktail sauce might work?? Changes made: only had plain breadcrumbs so added some It. seasoning, used dehydrated onion & mashed them because I knew I wouldn't like onion pieces in it, & left out celery & bell pepper (again texture hangup). So they were close, dill weed, chili sauce and all -- just left out a bit of crunch. (Oh, and I didn't have lettuce but no biggie.) They weren't *that* tasty, but they were OK. Maybe a good thing when I just want something a bit different. They weren't very filling -- I'd want two. I did smash them down quite a bit, and then cooked them on one side without turning until they were almost crispy done and they turned easily. From there it was quite easy to burn the second side so I had to watch that. Edit: No, Holly doesn't need to clarify anything -- it's called chili sauce. Period. It's existed for years.

These were very tasty! I did make a few changes...I used green onion, no celery, but added some shredded carrot. No chili sauce because I didnt have any, and no dill, but used some Old Bay. Also I didnt use any hot sauce because I dont like spicy. They turned out really good! Im trying to cut back on red meat, so when I make my family hamburgers Ill just make myself these!

This was yummy! I also used 3/4 cup bread crumbs and added some extra seasonings, as I didn't have chili sauce. I added 1/8 tsp cayenne, 1/2 tsp curry, 1/2 tsp cajun seasoning. They were very similar to crabcakes and I mixed some mayo and spicy mustard at the last minute for dipping sauce.

LOVED THIS RECIPE!

This is a GREAT recipe. We boat alot and Tuna (plus other fish) is so easy to carry along - this is a keeper for ease and taste. Even the kids enjoyed these. I followed other reviews and added 3/4 c bread crumbs, PLUS instead of the minced onions - i used 1/3 cup of Frendch's french fried onions. Will definitely make again and again (next step I'll try premaking them and freezing so I can just pop into a pan and fry.)

Pretty simple to make but I found it to be pretty plain. To spice it up a bit I whipped up some of the wasabi mayo recipe I found on here, very good together.

Very tasty! I haven't had fish/seafood in several months and decided to have a go at making a tuna burger. This fit the bill nicely. I had no issues with the mixture being too dry or crumbly. I refrigerated it for approximately 25 minutes. I added more than just a dash of worcestershire sauce, and hot pepper sauce. Omitted the dill as it's not a favorite. I topped with a mix of light sour cream, catsup and mustard. Recipe is very adaptable to one's own liking - I used a tip from another reviewer and cooked these on my George Foreman grill. Very quick, very easy, minimal clean-up. Thanks for posting this recipe!

I was ify about this recipe but my nusband LOVES tuna and i was looking for something new to do with it. This recipe is awesome! I was pleasantly surprised. The only modification i made was to add a few shakes of old bay seasoning.

Overall pretty tasty for the whole family. I did freeze them for quite a bit but they still were falling apart.