Rich & Indulgent Tuna Burger (Steakhouse Style)
This rich tuna burger is a steakhouse-style seafood burger made with solid white albacore, mayonnaise, buttered breadcrumbs, and Dijon for a creamy, savory patty with a golden crust. It’s topped with melted cheese and served on a buttery brioche bun with garlic aioli, making it indulgent, satisfying, and best enjoyed hot off the skillet as an occasional treat rather than a light meal.
Servings 2 big burgers
Calories 800kcal
Cost $5 for entire recipe
Equipment
- Mixing bowl
- Fork (for flaking tuna)
- Measuring cups and spoons
- Large skillet or frying pan
- Spatula
- small bowl for aioli
- Knife and cutting board
- Paper towels (for draining tuna)
- Plate or tray (for chilling patties)
Ingredients
Tuna Burger Patties
- 2 cans solid white albacore tuna very well drained
- 1 large egg
- ⅓ cup buttered brioche crumbs or panko tossed in melted butter
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 small shallot very finely minced
- 1 clove garlic grated
- 2 tbsp chopped parsley
- ½ tsp smoked paprika
- ½ tsp white pepper
- Salt to taste
🧀 Cheese & Add-Ons
- 4 slices Gruyère Swiss, or sharp white cheddar
- 2 tbsp butter for toasting & finishing
🍳 Creamy Garlic Aioli
- ½ cup mayonnaise
- 1 clove garlic grated
- 1 tsp lemon juice
- 1 tsp Dijon
- Pinch salt
- Mix and chill.
🥓 Optional Extras (HIGHLY recommended)
- Crispy bacon
- Caramelized onions cooked in butter + splash of balsamic
- Fried egg runny yolk = next level
🍞 Buns & Build
- 2 buttery brioche buns
- Butter for toasting
Instructions
Make the patties
- Gently mix all tuna patty ingredients until cohesive.
- Form two thick patties. Chill 10 minutes.
Cook the burgers
- Heat a skillet over medium.
- Add butter + a little oil.
- Cook patties 4–5 minutes per side until deeply golden.
- Add cheese during the last minute and cover to melt.
Toast buns
- Butter cut sides and toast until golden and crisp.
Assemble (THE FULL BURGER)
- Bottom bun
- → Thick swipe of garlic aioli
- → Tuna burger + melted cheese
- → Bacon or caramelized onions
- → Fried egg (if using)
- → More aioli
- → Top bun
Notes
- Drain the tuna extremely well. Excess moisture will make the patties soft and fragile. Press the tuna in a sieve or squeeze gently with paper towels.
- Use solid white albacore. It has a firmer texture and richer flavor than chunk light tuna, which helps the burger hold together and taste “steakhouse-style.”
- Chill before cooking. Letting the patties rest in the fridge for 10 minutes helps them firm up and prevents breaking when flipped.
- Don’t overmix. Mix just until combined—overworking the tuna can make the burgers dense instead of tender and creamy.
- Medium heat is key. Too hot and the outside will burn before the inside warms through; too low and you won’t get a golden crust.
- Cover to melt the cheese. Adding a lid for the last minute ensures rich, even melting without overcooking the patty.
- Brioche is best. Soft, buttery buns balance the savory, creamy burger and hold up well to the aioli.
- Serve immediately. Tuna burgers are best hot off the pan; they will soften as they sit.
- Customize richness. Bacon, caramelized onions, or a fried egg push this firmly into indulgent territory, but the burger is still luxurious without them.
- Calorie note. This is a rich, restaurant-style burger—perfect for an occasional treat rather than an everyday meal.