I will tell you, it has smelled very good while I've been doing Operation Covert Cooking! As I put the ingredients together, it reminds me of a crab cake; which, by the way, I enjoy! The ingredients are simple, it throws together in a snap (I know, because I'm working covertly), and it's healthy! Oh, great! Those of you who have stuck with me through the tuna have just rolled your eyes and figured "how good can THAT be?"
This recipe comes from Taste of Home magazine, the Nov./Dec. issue. By the way, I got a pretend subscription to the magazine for Christmas from my husband. I say "pretend" because he didn't actually give me a subscription, he bought the current magazine and wrapped it up with a note that says "for a 2 year subscription" which I means that I will have to do the ordering . . . which kind of takes away the "gift" part and since it's a cheap gift it's really more of a stocking stuffer.
But back to the Tuna Veggie Burger! Be opened minded; try something new!
|Picture from Taste of Home Magazine|
(In case you thought I was responsible!)
Tuna Veggie Burger
1/4 cup finely chopped onion
1 garlic clove, minced
1 cup each shredded zucchini, yellow summer squash and carrots
1 egg, lightly beaten
2 cups soft whole wheat bread crumbs
1 can (6 ounces) light water-packed tuna, drained and flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon butter
6 hamburger buns, split
6 slices reduced-fat cheddar cheese
6 lettuce leaves
6 slices tomato
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
** I used 1 nice sized yellow squash and zucchini and 3 carrots. I didn't fine chop my onion; I don't prefer "fine chopped" usually. I used a 12 oz can of white tuna, packed in water. As with a crab cake, I prefer a little more meat and a little less cake! I also used plain bread crumbs --just the kind from the pantry.
Always remember -- a recipe is a guide; don't stress out if you don't have exactly what is called for! You're a smart girl -- trust your instincts and substitute!
OK -- so we've made it through dinner and it was a H.I.T! We have a rating system whenever we try a new recipe and this one received an 8.5! That's remarkable! Jackson is even taking this leftover for lunch tomorrow . . .to school! That's a 10 rating within itself! And for the record, I preferred not to eat mine on a bun --- I felt it was too much bread. Greg had his burger on a thinwich; which he said was perfect. Finally, I wasn't sure to smear mustard, mayo., or ketchup on this new dish so I opted to make a remoulade sauce. The recipe follows:
1/4 cup mayo
1 TBSP spicy mustard
dash of hot sauce
dash of worcestershire sauce
smidge of horseradish sauce (optional)
Stir together and refrigerate until ready to use.