RECIPES: Recipe Details

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An any time any place burger. Especially good for the camp grounds. No need to keep your fish refrigerated. You can whip it together in minutes.


1 ½ cups ground multi-grain crackers (about 36 crackers)
3 (3 oz.) pouches chunk light tuna in water
3 eggs, beaten
¾ teaspoon salt ¼ teaspoon pepper
3 ounces Pepper Jack Cheese Sauce
½ cup salad dressing or mayonnaise
1 tablespoon Dijon mustard
Vegetable oil, for brushing on the grill
6 hamburger buns, split
6 lettuce leaves
6 thin slices fresh pineapple, peeled and cored
6 thin slices green bell pepper, seeds removed


Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Combine all Patty ingredients in medium bowl except Pepper Jack Cheese. Mix until blended. Form into 12 equal portions. Place 6 portions on plastic wrap or foil and flatten each to 3 ½ to 4-inch patties. Cut cheese in thin slices and arrange in equal portions in center of each patty. Top with remaining tuna portions and press over top, covering cheese and sealing edges. To prepare sauce, combine salad dressing and mustard. Refrigerate. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook turning once, just until lightly browned on each side about 3 minutes on each side. During the last few minutes of cooking, place the buns cut side down, on the outer edges of the rack to toast lightly. To assemble the burger, place a lettuce leaf on the bottom of each bun. Top each with a tuna patty, pineapple slice, pepper slice, and sauce. Add the bun tops and serve.


Eat and enjoy!