This sweet potato tuna burger recipe follows on from the delicious and hugely popular salmon and broccoli burger recipe.
What I especially like about this recipe is that these beauties (in fact all burger recipes) can be made in bulk and frozen as part of a simple and effective meal prepping regime.
Simply make the burgers as per the recipe and then place them into containers with a lid then stack them in the freezer.
Take them out on the morning that you’d like to eat them for your evening meal, bake them for twenty minutes and you’re done!
- 170g can tuna
- 1 egg
- 275g baked sweet potato
- 1/4 cup oats
- 1/3 cup green onions
- 5 tbsp low-sodium BBQ sauce
- 1/2 tbsp chili powder (optional)
- 1 tsp smoked paprika (optional)
- Pinch of sea salt & pepper
How To Make Sweet Potato And Tuna Burgers
Bake 1 large or 2 medium sweet potatoes in the oven for about 1 hour, or until the flesh is soft. Scoop out the flesh, set it aside and allow it to cool to room temperature.
Drain the water from the tuna.
Combine all of the ingredients in a bowl and mix together.
Form eight small burgers using your hands.
Add in a tablespoon of porridge oats if the mix is too wet to form the burgers.
Spray a baking sheet with coconut oil and to place the place the burgers on.
Bake in the oven for about 20 – 22 minutes at 400F flipping the burgers halfway through cooking.