Crispy keto tuna burgers
- Mix the ingredients together (minus the oil) in a medium-sized bowl. Shape the mixture into small burgers, about 2 inches (5 cm) wide and 0.4 inch (1 cm) thick.
- Pan-fry the burgers in batches. Add enough oil to coat the base of a large frying pan. Once the oil becomes hot over medium heat, place the tuna patties in the pan, lightly pressing the surfaces with a spatula. Cook for 3-4 minutes per side, until golden brown and crispy.
- To serve, add a few lettuce leaves to each plate, and top each leaf with a tuna burger, tomato slice, and a dollop of mayonnaise (3 burgers, per portion). Salt and pepper to taste.
To make the burgers extra crispy, add 1.5 cup (170 g) of shredded cheese to the tuna burger mix, and reduce the mayonnaise to 5 tbsp for 4 servings.
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