Crispy Tuna Burgers

Why This Is Strictly Keto

Fish burgers are normally bound with breadcrumbs and served in a bun. These patties are held together with egg, Parmesan and a little almond flour, fried until crisp, and served on lettuce leaves with tomato and mayonnaise.

Ingredients

Patties

• 15 ounces (425 g) canned tuna in olive oil or water, well drained
• 2 large eggs
• ½ cup (50 g) grated Parmesan cheese
• ¼ cup (25 g) almond flour
• 2 scallions, finely chopped
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil, for frying

To Serve

• 8 butter lettuce leaves
• 1 large tomato, sliced
• ¼ cup (60 g) mayonnaise

Instructions

1. Mix: Flake the tuna into a bowl. Add the eggs, Parmesan, almond flour, scallions, lemon juice, salt and pepper and mix well.

2. Shape: Form into 8 small patties, pressing firmly so they hold together.

3. Fry: Heat the olive oil in a large skillet over medium heat. Fry the patties for 3–4 minutes per side until deep golden and crisp.

4. Serve: Set each patty on a lettuce leaf and top with a slice of tomato and a spoonful of mayonnaise.

Nutritional Info (per serving, approximate)

Tips

• Drain the tuna thoroughly — excess liquid is the main reason patties fall apart.
• Chill the shaped patties for 15 minutes if you have time; they firm up and flip more easily.
• Only turn them once, when the underside is properly browned.