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Spicy Tuna Puttanesca Burgers


Makes 4 burgers or 6 sliders
⅓ cup Pastene White Kidney Beans, drained and rinsed
¼ cup Pastene Plain Breadcrumbs
1 Tbsp Pastene Grated Parmesan Cheese
1 Tbsp red onion, minced, plus more sliced as topping
¾ tsp Pastene Minced Garlic
2 tsp Hot Crushed Peppers
1 egg
2 Tbsp Italian parsley, minced
3 Pastene Sundried Tomatoes, minced
¼ tsp Pastene Capers, minced
1 5 oz can Pastene Tuna
Pastene Extra Virgin Olive Oil
Pastene Basil Pesto, for topping
Mayo, for topping


Prep time: 40 minutes | Cook time: 10-15 minutes

  • In a medium bowl, mash rinsed beans well with a fork.
  • Add breadcrumbs, cheese, onion, garlic, peppers, egg, tomatoes, parsley and capers and blend well with a rubber spatula and then add tuna. Mix to combine.
  • Use a 1/3 cup measure to scoop the mix into four portions. Lightly wet hands then shape each into a flat patty shape. Chill patties for 30 minutes. This allows breadcrumbs to absorb the flavors of the other ingredients.


  • On the stovetop: Preheat cast iron or non-stick skillet, to medium-high. Add oil, reduce to medium. Oil should shimmer, not smoke. Carefully transfer patties to the pan. Fry 3-4 minutes on each side. A wide spatula will make turning the burgers easier. 
  • In the oven: Place a cookie sheet or a cast iron pan in the oven while preheating to 375º F. When preheated, remove the pan, add oil, transfer patties to the pan. Bake for 7 minutes on one side, remove the pan, flip the burgers and cook for another 7 minutes.


  • Mix pesto and mayo to taste and place a dollop on top of each burger.
  • Add tomato, lettuce and sliced onions to each bun.
  • Serve with Pastene Hot Garden salad and chips on the side.

Product Used

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