2 (5 ounce) cans tuna, drained
½ cup whole wheat bread crumbs
¼ cup onion
¼ cup celery (or substitute a pinch of celery seed)
1 Tbsp fat free mayo
2 Tbsp mustard
½ teaspoon dried dill weed (Optional)
1/8 teaspoon ground black pepper
1 dash hot pepper sauce (Optional)
(For an added kick, I love this with a grilled Serano Chili on my burger!)
4 wheat burger buns.
Combine tuna, egg and bread crumbs. Once mixed add all other ingredients. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle.
Coat a non-stick skillet with cooking spray; and fry patties for about 3 to 4 minutes per side, or until cooked through. These can be quite fragile so be careful when flipping them over.