Homemade Tuna Sardine Burger

It’s light, it’s filling, it’s easy and fun to make, it can be an appetizer, brunch or even light dinner. Homemade Tuna Sardine burgers are an amazing Omega3 meal and the Peso-Vegetarians among you will find it just amazing.

Play around with the ingredients and include literally anything in your fridge you think will give the burger body and mass. Substitute the Ricotta with Mayonnaise, mushrooms with shredded olives, potatoes with more breadcrumbs, be creative!

Prep Time: 15 Minutes Plus 1 hour for resting

Cook Time: 15-20 minutes depending on the used griddle

Yield: 10 burgers, 10cm wide and 8mm thick

List of Ingredients:

•  1 small potato, half boiled and grated or diced using a sharp knife NOT the food processor
•  4 cloves of garlic, finely minced, divided to 2 amounts
•  70gm (1/2 a soup bowl or 2 handfuls) fresh mushrooms, sliced
•  1(120gm) can Sardine in Vegetable Oil, drained
•  1 (85gm) can Tuna in Vegetable Oil, drained and peeled
•  2 large eggs
•  3 tablespoons Ricotta cheese
•  100gm breadcrumbs
•   Juice of 1 large lemon
•   Salt, pepper and cumin
•   Dash of dried herbs, preferably thyme, mints and basil 
•   Olive oil for frying

Method of Preparation:

-       Stir fry half the minced garlic with 1 tablespoon olive oil with the mushrooms until they wilt

-        Remove from the pan then shred finely with a sharp knife

-        Now add the rest of the ingredients in a bowl including the half boiled potato. Mix with your hands and work it into pliable dough. Adjust consistency with more breadcrumbs but it should be dry. Chill for an hour in the fridge.

-     Heat a griddle on high until very hot, coat with olive oil and reduce heat to medium low.

-        Start shaping the patties by using a tablespoon or use a jar lid. I used a Nutella lid (about 10cm wide and 7mm thick). I spooned a suitable amount in the lid.

           -   Use the back of a tablespoon to level the burger and press. I like to fill the lid a little more than what it can hold because I like my burgers thick.

         -    Flip the cover onto the griddle and leave for a few seconds, then free the burger with the tip of a table knife.

          -   Repeat until the griddle can’t take no more and don’t forget to leave an ample space between the burgers.  I fried the entire amount on 3 batches. You can use more than one griddle if you want to save time.

       - Each burger takes about 2 to 3 minutes on each side. You want it golden brown, you also must make sure the heat is on medium low otherwise you will risk having a crunchy burger from the outside but raw from the inside. Don’t worry if the oil starts to bubble, this is actually a good sign. You should recoat the griddle with olive oil each time you add a new batch.

-       -  Repeat until you have run out of batter. Place on the serving dish, sprinkle some more bread crumbs. Serve with bread, veggies and more Ricotta cheese.