Tuna gets dressed up into diner-style burgers. You can have these hot sandwiches on your dinner table faster than you can order in the diner.
cup soft bread crumbs (about 2 slices bread)
cup Original Bisquick™ mix
tablespoon Dijon mustard
eggs, slightly beaten
medium green onions, finely chopped (1/2 cup)
pouches (about 7 oz each) light tuna in water, drained, flaked
tablespoons butter or margarine
sandwich buns, split
tablespoons dill dip
In medium bowl, mix all ingredients except butter, buns and dill dip. Shape mixture into 4 patties, 3 1/2 inches in diameter, using heaping 1/2 cupful for each patty.
In 12-inch nonstick skillet, melt butter over medium heat. Add patties; cook 10 to 12 minutes, turning once, until brown and thoroughly cooked. Serve on buns with dill dip.
To prepare crab cake burgers, substitute two 5-ounce cans of crabmeat for the tuna.
For added crunch, top burgers with thinly sliced cucumber and sliced red onion.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.