Hawaiian Tuna Burger With Safe Catch Tuna Burgers
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Looks like a burger. Grills like a burger. Satisfies like a burger. And it is a burger—a tuna burger! We received a box to try from Safe Catch, and had some mighty good lunches preparing them different ways. Our favorite recipe is done Hawaiian-style. Prefer a cheeseburger to teriyaki mayo and a grilled pineapple ring? Sharp Cheddar is the bold choice for a tuna burger, while Provolone, Havarti, or Swiss are milder cheeses. All are good melters. Below: > Hawaiian tuna burger recipe. > Mom’s simple cucumber salad recipe and variations. Elsewhere on The Nibble: > Safe Catch portobello tuna burger recipe. > The different types of brioche. > The year’s 11+ burger holidays. > The year’s 60+ fish and seafood holidays. > America’s favorite burger toppings. > The history of the hamburger. > 40+ different toppings for akk types of burgers. Chef Nathan Lippy and CJ Frazier are the co-hosts of popular outdoor cooking and griddle-focused shows: Griddle Nation on Gusto TV and a weekly community-spotlight show, Breakfast, Lunch & Dinner for Blackstone Products. Thanks to them for creating this fun and yummy way to enjoy tuna burgers. Prep time is 15 minutes and cook time is 10 minutes. 1. PREHEAT the griddle on medium heat for 10–15 minutes, or until the surface darkens slightly and light smoke appears. Meanwhile… 2. MAKE the slaw. In a small bowl, mix together the mayonnaise and teriyaki sauce. In a medium bowl, make the slaw: Combine the cucumber, carrot, ponzu sauce, olive oil, sesame seeds, and cilantro. |
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3. ADD a thin layer of high heat cooking oil to the griddle, then place the tuna burgers and pineapple rings onto the griddle. After about 2 minutes, flip the tuna burgers and pineapple rings to cook on the other side until golden brown. 4. BUILD the burgers. Spread the teriyaki mayonnaise on the top and bottom buns. Layer with lettuce, tomato, grilled pineapple, tuna burger, cucumber slaw, and pickled red onions. Finish with the top bun and serve immediately. Mom used distilled white vinegar, but we upgraded to the less acidic white wine vinegar. See the difference in the *footnote. Numerous cucumber recipes call for a large amount of sugar to offset the acidity of distilled vinegar. There’s no need to peel the cucumbers if you use thin-skinned English or Persian varieties. Ingredients Note that cucumbers are more than 90% water, and will continue to release liquid as they sit in the bowl, ultimately becoming soggy. The solution: Toss the sliced cucumbers with a pinch of salt in a colander and let them drain for 15 minutes. Give them a gentle squeeze in a paper towel before tossing them with the other ingredients and they’ll nice and crisp. 1. ADD the cucumbers and optional onion to a 1-1/2- or 2-quart glass container. 2. SHAKE the sugar, water, vinegar, dill, and salt in a jar with a tight-fitting lid, until combined. Pour over cucumbers. 3. COVER and refrigerate overnight. Serve with a slotted spoon. Safe Catch is the world’s only 100% mercury-tested seafood brand, available in more than 19,000 retail stores nationwide and online. When Safe Catch founder Sean Wittenberg’s mother developed mercury poisoning from eating tuna daily, he saw an opportunity to put his scientific training into action. He assembled a team of researchers and scientists to develop a breakthrough mercury-testing technology. Safe Catch Tuna Burgers are a convenient freezer staple. And they’re nutritious: Each patty contains 33 grams of protein—70% more protein and 30% fewer calories compared to a 4oz 80% lean beef burger. As of this writing (June 2026), they’re available nationwide at Sam’s Club. Here’s a store locator for the company’s other products. All Safe Catch products are non-GMO Verified, dolphin safe, and turtle safe. They’re the official tuna of the American Pregnancy Association, and the company also contributes to plastic recovery as a member of rePurpose Global. *Distilled vs. White Wine Vinegar: Distilled white vinegar is made from grain alcohol. It is sour with a sharp bite because it consists purely of acetic acid and water. White wine vinegar, on the other hand, is made from fermented white wine. It has a softer, fruitier flavor and tastes bright and crisp rather than strictly sour. With white wine vinegar, you can use 1 tablespoon of sugar or less. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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