Dinner

Tuna Sweetcorn Burgers Recipe

ByLuna Ryder November 6, 2025November 6, 2025

Introduction

Tuna sweetcorn burgers are a delicious and easy way to enjoy a flavorful, protein-packed meal. These patties combine tuna, sweetcorn, and cheddar for a tasty twist that’s perfect for a quick lunch or dinner. Serve them in buns with fresh lettuce and salsa for a satisfying sandwich.

Two burgers sit side by side on a white marbled surface. Each burger has a whole wheat bun top that is light brown and slightly textured. Inside, there is a green lettuce leaf at the bottom, topped by a thick patty with a rough, grilled surface showing bits of corn and other ingredients. On top of the patty, there is a layer of finely chopped red tomatoes that look juicy and fresh. The bottom bun is visible under the lettuce, completing each burger. A wooden pepper grinder is blurry in the background, adding softness to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

85g white bread, torn into pieces
198g can sweetcorn, drained
2 x 185g cans tuna in water, drained well
25g grated cheddar
3 spring onions, finely chopped
1 egg, beaten
2 tbsp vegetable oil
Wholegrain bread rolls, lettuce, salsa, to serve

Instructions

Step 1: Whizz the bread in a food processor until it forms crumbs, then tip into a large bowl. Whizz half the sweetcorn until finely chopped and add it to the bowl along with the remaining whole sweetcorn.
Step 2: Add the drained tuna, grated cheddar, chopped spring onions, and some seasoning to the bowl. Mix everything well to combine.
Step 3: Gradually add the beaten egg bit by bit, mixing until the mixture becomes sticky enough to shape into four equal-sized burgers. You may not need to use all the egg.
Step 4: Heat the vegetable oil in a non-stick pan over medium heat. Cook the burgers for 5 minutes on each side until they are golden and cooked through.
Step 5: Serve the burgers stuffed into wholegrain bread rolls with fresh lettuce and a generous dollop of salsa.

Tips & Variations

Try shaping the mixture into meatballs and frying them for 8-10 minutes until golden. Serve with your favorite tomato sauce and spaghetti for a tasty alternative.

Storage

Store any leftover cooked burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until hot throughout. The uncooked mixture can be chilled for a few hours before cooking but is best used fresh.

How to Serve

Two sandwiches sit on a white marbled surface, each made with a whole wheat bun. The bottom layers are fresh green lettuce leaves, topped with thick veggie patties that contain visible bits of corn and a crispy browned texture. On top of each patty is a bright red tomato salsa. The top buns rest slightly off to the side, showing the inside layers clearly. In the background, a pepper grinder is visible but out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free bread for this recipe?

Yes, gluten-free bread crumbs can be used to make this recipe suitable for gluten-free diets. Just make sure your bread is toasted and dried before pulsing into crumbs.

What can I use instead of cheddar cheese?

You can substitute cheddar with other cheeses like mozzarella, feta, or a mild gouda for a different flavor profile. Choose cheeses that melt well or complement tuna.