Eggless Burger

• Tuna burger recipes range from gourmet to simple and economical and often contain whole eggs. For a burger without egg yolk, you can use a commercial egg replacement as a binder. Commercial egg replacements are a different product from "egg substitute," which is generally made from egg whites. Health food stores sell egg replacements as an egg-free alternative ingredient for use in cooking and baking. Always check ingredients on an unfamiliar product if the food is for someone with an egg allergy.

Egg Substitutes

• Commercial egg substitutes made from egg whites offer a similar binding effect to egg yolk with less cholesterol. Read the label to make sure the ingredients are egg whites without yolks, because some liquid egg products contain yolks. Use 1/4 cup of egg substitute in place of each whole egg in the tuna burger recipe. Alternatively, use an egg separator to remove the yolks from the recipe's eggs. Substitute one and a half to two egg whites for each whole egg.

Dry Ingredients for Binding

• Stale bread with the crust cut off crumbles easily into crumbs to use as a binder for tuna burgers. Leave slices of bread out on a plate or cooling rack overnight. The air exposure makes the bread harder. Rip the bread into chunks and process it into crumbs in a food processor or blender. If you opt to leave out egg whites, as well as yolks, increase the breadcrumbs and the recipe's moisture slightly by adding a splash of milk and oil. This helps to hold the tuna burgers together. A slice of crustless bread makes about 1/3 cup of breadcrumbs. Reconstituted dry potato flakes also work.

Potato Filler

• Mashed potatoes give a tuna burger body and help the ingredients stick together. Potato's mild flavor makes it a good alternative to egg yolk. It makes the burger filling without overwhelming the tuna flavor. Potato, especially when mashed fine, glues the rest of the ingredients together. Use a food processor, blender or potato masher to give the mashed potatoes a fine texture. Add a splash of oil and 1 part milk or water to 2 parts potatoes before adding them to the tuna.