LEMON GARLIC TUNA BURGERS #EASYRECIPES #BREAKFAST
These lemon garlic fish burgers will turn into your new most loved formula. I simply need to put that out there. As the title states, they're stacked with lemon, garlic, and scallions, and unimaginably simple since I utilize canned fish!I was propelled to make them two days prior, when I swore I'd never utilize my stove until the end of time.
Everything began as I was pulling a major pot of bubbled pasta off of the stove, conveying it to the sink with pot holders to deplete. I hurled the stove glove in reverse, behind me as one may hurl salt for good karma, or a bundle of roses at a wedding, and got the chance to work giving myself some strong second-degree steam consumes over the hot colander.
As I'm lifting the colander, depleting each and every drop of water from those tricky noodles, I smell smoke. I went to the stove, saw the pot holder face down on the electric burner, puffing endlessly in a dark, swelling fog. I dropped the pasta, quickly got the smoking holder, saw three rose-red ashes juuuuust playing with flaring, and shrieked.
Ingredients:
- 2 6- ounce cans tuna fish drained and flaked
- ½ cup plain panko bread crumbs
- 2 scallions finely chopped (¼ cup)
- ¼ cup fresh parsley finely chopped (3 tablespoons)
- 2 garlic cloves minced
- 1 juice of 1 lemon
- 3 tablespoons sour cream
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the tuna, panko, scallions, parsley, garlic, lemon, sour cream, egg, salt, and pepper, and mix well with your hands. Form into 4 patties (they will be wet), place on the prepared baking sheet, and bake dry on the outside and slightly puffed, 16 to 20 minutes.
- Serve the burgers on toasted English muffins with lettuce and tomato.
For more detail :http://bit.ly/31xKRKu
