I like to add chopped serrano chilies and cilantro to give the tuna patties an extra kick. Those of you with young kiddies can substitute chopped green bell pepper for the serrano chili. Now you all know that I can't handle really hot food, so imagine my surprise when I thought the tuna patties could have used an extra serrano chili.
Hubby and I like to top our Hamburguesas de Atun with lettuce, tomato, sliced onion and avocado. Hubby even adds more heat by topping his burger with canned jalapeño slices. My kiddies however, prefer to top their burgers with a slice of American cheese and dill pickle slices. No matter how you choose to serve your burger, you are in for a delicious treat.
Hamburguesas de Atun
- 4 cans tuna, drained
- 2 eggs
- 2/3 cup dry bread crumbs
- 1/2 medium onion
- 1 to 2 serrano chilies
- 1 tablespoon chopped cilantro
- 1 lime, juice only
In a medium bowl, combine the tuna, eggs, dried bread crumbs, onion, cilantro, chili peppers and lime juice; season with salt and pepper.
Mix well until the mixture comes together.
Heat a griddle, skillet or comal over medium heat. Measure 1/3 cup of the tuna mixture for each patty. Using your hands, flatten the tuna mixture lightly to form the hamburger patties.
Drizzle 1 to 2 tablespoon of vegetable oil onto griddle. Place patties on griddle and let cook until golden brown on both sides. (If making Cheesy burgers, top tuna patties with a slice of American cheese as soon as you turn the patties over.)
To serve, spread each hamburger bun half with Mexican crema or mayonnaise. Place tuna patties on one half and top with your choice of lettuce, sliced tomato, onion and avocado or dill pickles. Enjoy!!!