Tuna Burgers

4 burgers| Prep Time 25 twinkles| Start to Finish 25 twinkles

1 mug soft chuck
motes( about 2 slices chuck
)
½ mug Original Bisquick blend
1 teaspoon Dijon mustard
¼ tablespoon pepper
2 eggs, slightly beaten
medium green onions, finely diced( ½ mug)
2 sacks( about 7 oz each) light tuna in water, drained, molted
soupspoons adulation
4 burger buns, resolve
soupspoons dill dip

1In medium coliseum, blend chuck
motes, Bisquick blend, mustard, pepper, eggs, onions
and tuna. Shape admixture into 4 galettes, 3 ½ elevation in periphery.
2Wrap galettes tightly. indurate up to 3 months. flux in refrigerator overnight.

3In 12- inch nonstick skillet, melt adulation over medium heat. Cook galettes in adulation
10 to 12 twinkles, turning formerly, until browned and completely cooked. Serve on
buns with dill dip.

1 Burger Calories 440; Total Fat 16g( impregnated Fat 7g, Trans Fat 1g); Cholesterol
mg; Sodium 1090 mg; Total Carbohydrate 39g( Dietary Fiber 2g); Protein 34g Ex-
changes 2 ½ bounce, 4 veritably spare Meat, 2 ½ Fat Carbohydrate Choices 2 ½

grouser cutlet Burgers Substitute two 5- ounce barrels of crabmeat for the tuna.
Fresh Idea For added crunch, top burgers with thinly sliced cucumber and sliced
red onion.