These tuna and chive burgers are the first of my outdoor cooking recipes that feature foraged food! We have now got an abundance of chives popping up all over the forest and wood floors, so it was time to make something delicious to eat with this versatile herb. This is a meal that can be prepared and taken out, or easily made by the camp fire. We had got very gusty winds the day we ate this, so I made them at home, and parcelled them all up ready for placing on the fire.
The ingredients required are:
Baps (for putting them in after cooking)
I used two tins of tuna fish, 2 eggs, and 2 desert spoons of flour. Mix it all in a bowl. Then snip the chives finely into the mix. This is based on personal preference, so snip as much or as little as your taste buds will like. Then stir away. I then rolled the mix into balls and flattened into a burger shape. This mix made 6 burgers. I would advise cooking these in a pan. However, I knew that the fire pit we were going to had no grill over it, and also the extreme wind would make any pan cooking very difficult today. Therefore ours were placed on the fire wrapped in tin foil. It worked, but you need to remember to turn the foil packet over to cook them on both sides, and not leave them on too long as they are easy to char in foil. Remove from the foil once cooked (ours took around 10 minutes), and then place in a bap. My trio squirted salad cream onto theirs for a topping.