Sriracha Tuna Mini Burgers
Ingredients
2 tsp Sugar
2 tsp Distilled vinegar
1 tsp Water
1 Tbsp Red onion (for brine), thinly sliced
1 Tbsp Carrots (shredded)
1 tsp Yellow onion (chopped)
2 Tbsp (about 1 oz equivalent) Tuna (pouch, undrained)
2 Tbsp Bread crumbs (for mixing in and coating)
1 Tbsp Greek yogurt (low-fat)
1 tsp Mayonnaise
ยฝ tsp Sriracha
ยฝ tsp Lemon juice
A pinch of Cayenne pepper
Slider buns (whole grain rich, 2 each)
Instructions
1. Brine prep: Mix sugar, vinegar, and water in a saucepan on medium heat until dissolved. Add sliced red onion and shredded carrot. Refrigerate until ready to serve or at least one hour.
2. Patty mix: Combine tuna, chopped onion, 1 Tbsp bread crumbs, yogurt, mayonnaise, Sriracha, lemon juice, and cayenne. Mix gently.
3. Form patties: Shape into 2 small patties (~3 Tbsp each). Coat lightly with the remaining bread crumbs.
4. Bake: Place on parchment-lined sheet pan. Bake at 400ยฐF for ~17 minutes until internal temp reaches 135ยฐF.
5. Assemble sliders: Place patties on buns. Top each with drained onion-carrot mixture. Serve hot and enjoy!