Don't substitute canned for fresh in a burger.

No, they’re too different for that. A fresh tuna burger holds together because the raw fish has enough structure to sear and stay intact—think of it like a ground beef patty. Canned tuna is already cooked, flaky, and practically falling apart. If you try to pan-fry it as a patty without a binder, you’ll end up with a crumbly mess that won’t hold its shape.

You can make a patty from canned tuna, but you’d need eggs, breadcrumbs, maybe some mayo—essentially turning it into a tuna cake or croquette. That’s not a burger anymore; it’s more like a crab cake situation. And the texture will be softer and more delicate, not the firm, meaty bite you get from seared fresh tuna.

If you want a fast, cheap tuna sandwich, just make a classic tuna salad. If you want a burger, use fresh tuna—or ground beef. Don’t fight the ingredients.