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“Life can't be about all beef. "Where's The Beef?" questions are fewer nowadays due to an influx of health concerns, as well as those that are watching their weight. The Longmeadow Farm is following suit and will openly and warmly embrace these new "burgers" to grace our "Saturday Lunch at the Farm" crowd. I wanted to produce a light(ish) tuna burger that made Dennis, Jerry, Uncle Dick, and my Dad feel as light as a Spring beetle floating around on a wind current after lunch. This recipe did it. Everyone was full, but not so full they wanted to clamber off to the backyard hammock, and pull their hat over their face. This gave them enough energy to have their giddy-up for all the many maelstroms that would undoubtedly follow them around for the afternoon. Go ahead, try them "Maryland" style with the use of our beloved "Old Bay Seasoning" and get ready to work hard this afternoon. Can be easily doubled for a big crowd.”

Ingredients Nutrition


  1. Open and drain canned tuna.
  2. Mix together rest of ingredients except tuna, cheese and rolls.
  3. When mixing ingredients, I add one ingredient at a time, and gently but throughly mix all ingredients.
  4. Add tuna and gently fold together, and make firm patties.
  5. Heat skillet, that is sprayed with cooking spray or use 1 teaspoon of oil on bottom of pan.
  6. When heated on medium high heat, add each patty browning on each side for 5 minutes each.
  7. Add a piece of cheese on top to melt slightly.
  8. Open hamburger buns, and place in oven @350 degrees until toasted, (about 3/4 minutes).
  9. Put on buns and serve with fresh lettuce, tomato, and mustard.

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