Lemon Dijon Tuna Burger

This lemon dijon tuna burger is tasty enough for a summer BBQ but easy enough for a weeknight dinner!

15 minutes

10 minutes

Difficulty

This is our estimate based on online research.
Calories:	42
Fat:	3 g
Carbohydrates:	3 g
Protein:	1 g
Calculated per serving.

by ACleanBake

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View other recipes by ACleanBake

Serves: 5

Ingredients

7 oz 7 oz 7 oz Tuna, Canned
3 Tbsp 3 Tbsp 3 Tbsp Green Onion, sliced
3 Tbsp 3 Tbsp 3 Tbsp Coconut Flour
.25 tsp .25 tsp .25 tsp Black Pepper
.5 tsp .5 tsp .5 tsp Sea Salt
.25 tsp .25 tsp .25 tsp Garlic Powder
1 tsp 1 tsp 1 tsp Oregano, dried
2 whole 2 whole 2 whole Eggs
3 Tbsp 3 Tbsp 3 Tbsp Dijon Mustard
1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin, plus more for frying
Grain-Free Sandwich Bread (click for recipe), or gluten-free hamburger buns, for serving
Tomato, sliced, for serving
Arugula, for serving

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium mixing bowl, toss together the tuna, onions, coconut flour, pepper, salt, garlic powder and oregano. Set aside.
In a small bowl, whisk together the eggs, mustard, lemon juice, and oil.
Pour the egg mixture into the tuna mixture and stir thoroughly to combine. It will be too liquid at first, but will reach a cookie dough-like consistency as the coconut flour absorbs some of the moisture.
Preheat 1-2 Tablespoons of olive oil in a large skillet over medium high heat. Divide the mixture into five heaping-quarter-cup spheres, then press down gently into a disk.
Fry until crisp (3-4 minutes), then flip, cover the pan and fry until the other side is dark golden and crisp and the centers of the burgers have puffed up a bit, another 3-4 minutes.
Remove from heat and serve immediately, topped with olive tapenade, arugula and tomato slices - on a bun, if you prefer.