Tuna Florentine Burgers - Low Carb, Glutenfree

2 cans tuna, drained - I use soy free, hard to find
1/2 cup egg whites (equal to 2 eggs)
1 clove garlic, diced
1/2 onion diced
1 celery stalk finely diced
fresh pepper & salt to taste
2 ounces shredded cheddar
1 T butter - I use Organic Valley unsalted
1 ounce parmesan - good quality shredded
2 cups frozen chopped spinach, defrosted
1 tsp. org. cajun seasoning - I used Mountain Rose herbs blend, it is mostly herb, not salt like the rest.
additional butter for the pan - about 1 tsp. for 2 burgers

Mix all of the ingredients in a small bowl; chill at least 30 minutes. Heat the butter in a large skillet on about medium heat. Drop the tuna mixture by large spoonfuls into the hot oil. Flatten slightly and shape into patties. Fry about 3-4 minutes on each side until well-browned. Flip them very gently and brown the other side. These can also be made in the oven; broil on low until brown, flip and broil again for a minute or two. Or use high broil but don't close the door or they will likely burn; with the door cracked you can achieve a lovely browned burger in no time flat, but you may need to spray the tops a bit. Touch to make sure they are done (Burgers will be firm but have some give when finished cooking.) These would be GREAT on a grill - perfect fish option for a picnic or cookout. Serve with garlic aioli, tartar sauce or sauce of your choice. I am very fond of something called "Latin Lemonaise" and that stuff is amazing with these. If you want a glutenfree low carb bun for this burger, try the microwave flax sandwich roll I have listed - just cook it in a round bowl and split it.

Makes 6 servings if you eat only 1 burger or 3 servings if eating two burgers. My patties were 4 ounces each before cooking.

Can be frozen


Number of Servings: 6

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.