Friday, April 8, 2011

Meatless Fridays: Century Corned Tuna Sliders


Welcome back to the luto-lutuan portion of my blog!

This time, we're making sliders! Sliders are mini burgers. It's the kyoot version of the quarter pounder.

Since it's "Meatless Friday", I used corned tuna for patties. If you've had veggie burgers or have tried my beefy veggie burgers, this recipe has the same melt-in-your-mouth texture. They are so good, you can serve them for appetizers, main meal, and even as finger food for parties.

Century Corned Tuna Sliders

Level of easiness: 4
Impress the guest factor:5
Taste: 5


1 Egg
EVOO (Extra virgin olive oil)
2 tbsp. parsley
1/2 cup bread crumbs
1/4 cup milk
Cayenne (optional)
Flour (for dusting the patties)
Whole wheat pandesal

For garnish and condiment:
Alfalfa sprouts (it's the best greens to use for this mini burger. If it's not available in your local stores, shredded cabbage or lettuce will do.)
Aïoli mayonnaise (garlic mayonnaise, optional)

1 can of Century Corned Tuna and 1 can of Century Chili Corned Tuna, drained
Two kinds of fresh mushrooms (I used button mushrooms and Swiss brown mushrooms. You can use Shitake mushrooms too), chopped
Enoki mushroom (optional) for garnish and to add extra texture to the slider

Easy peasy:

Step: 1: Using a large bowl,  mix all the ingredients.
Step 2: Add the parsley
Step 3: Make small-size patties and dust them with flour. Season the flour with salt and pepper.
Tip: If the flour gets absorbed by the patties, just add more to it. Remember that the flour will create the crispy crust of the sliders so it's important to cover the whole patty.
Step 4: Fry the patties and cook over medium-high heat until golden brown on both sides (about 5-10 minutes.)
Step 5: Drain the patties on paper towel
Step 6: On a separate grill pan, toast the wheat buns (pandesal). The grill pan gives it the pandesal nice grill marks. If you don't have one, you can use a toaster.


As some of you may know, I am obsess with plating my dishes. Whenever we have sliders at home, I use a wooden chopping board (only used for serving not for chopping) as the serving dish for a rustic feel.
Step 6: As a side dish, I serve veggie chips inside a craft paper cone — it's an inexpensive yet kyoot way to plate it.
I buy Terra Stix in Exotic Vegetable flavor at Healthy Option.
Step 7: Garnish your slider with alfalfa sprouts, aïoli mayonnaise, tomato and enoki mushroom.
Step 8: Serve with a smile!:D

Shoppingero/shoppingera, have you ever tried meatless burgers?


mitch_casas said...

wow. this is great. thanks, ms. jenni.

Dee said...

Can't wait to try this one!

@misyel11 said...

ohmigod!! Nakakagutom naman... *drool*

clyde acosta said...

hmmmm finely chopped mushrooms...ill try it w/ regular beef burger. son hopefully will not notice na kumakain na pala sya mushrooms,LOL.thanks, ms jenni, for another good idea.have a fun and interesting weekend.

scarlet's walk said...

i think i'm going to try this one too! ^^

upto6only said...

ohhhh looks yummy will try this over weekend. thanks for sharing. love the plating and the heart-shaped pandesal :)

Tetetmum said...

Hi Jenni.

I'm a long time follower. I love your blog and I'm going to try these soon esp since I'm in the Philippines.

Question: Did you add egg to the mix?

Thanks! Will try this soon and my baggage might just get heavier with cans of corned tuna! :)

Jenni Epperson said...

Hi "Tetetmom"!

OMG. Yes! Add 1 egg to the mix.

I edited it already. Thanks!:D

Katleya Tapales said...

I want to win the gift certificate from FitFlop!" + @shia_courtney

Anonymous said...

hi jenni,

your tuna burger was a success. my son does not like mayo but we used the chipotle mayo instead. the enoki mushrooms and alfalfa sprouts were yummy. thanks a lot.

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