Miso Tuna Burgers in Muffin Form with Sprouted Mung Bean

tuna muffins (1 of 11)

I’ve got a nice solution to the the dilemma of what to eat for dinner or pack for lunch during a busy work week when your cupboards and refrigerator may not be overflowing.  You could call it a Murger (muffin + burger). Or a Mini Burgatatta (burger + fritatta).

I regret that it’s been scarce in the birgerbird blogosphere lately, because:

1.  I’m now working full-time and when the commute is added, I’m gone from home and all cooking fun for approximately 12 hours.  If I work out or do something else in addition to work, it’s more than 12.

2.  Lack of natural light during the hours I am home, as well as a lack of artificial light camera tools.

3.  The last thing I want to do on the weekends when I am not working, is do anything with food other than cook and enjoy it.  Meaning, no photography or plating and styling acrobatics are happening.

However, I did have a spontaneous blog moment this morning, just in time to join one of my favorite party hosts Elaine when I decided to fix something for dinner tonight with the dregs of our kitchen cabinets and refrigerator so that I wouldn’t have to shop on the way home, and took advantage of the early “summer” we’re having with bright early sunshine.  I am also so excited about our new host Caroline.  I just discovered her blog recently and have been reading through it this morning.  I love, love her blog . . . . the food is really my style.  And I wish she would post some videos because I love a Scottish accent.  Anyhow . . . .

In the kitchen we had tuna, arugula, eggs, flour (millions of kinds of flour, always), garlic, ginger, onion and a handful of sprouted sunflower seeds and sprouted mung beans from the farmer’s market.  I thought these ingredients would make for a great tuna burger with the addition of miso, but I didn’t want to flip burgers . . . . enter my trusty silpat muffin cups.  Everything went into a bowl (1 can tuna, 4 eggs, 1/3 cup brown rice flour, 1 cup mixed sprouted mungbeans and sunflower seeds, 1 clove garlic chopped, 1 inch piece of ginger, “zested,” salt, pepper, 1 Tbsp. miso) and into 2 muffin cups.  They baked in a 350F oven on a cookie sheet I poured about a cup of water into, so as to keep muffins a little moist, for 30 minutes.

tuna muffins (9 of 11)


tuna muffins (4 of 11)

tuna muffins (3 of 11)

tuna muffins (2 of 11)


tuna muffins (8 of 11)

tuna muffins (7 of 11)

tuna muffins (6 of 11)

I think I’ve found a new lunch and dinner idea in these savory “muffin”/burgers.  There’s no frying mess, you can freeze them, and a meal is as easy as popping one into the oven to re-warm over a mound of greens or roasted veggies, or sliced and onto bread or bun, or broken up and tucked into a pita pocket.  Fabulous.  And this particular combination, I confess, is really really delicious.

Have a great Fiesta Friday and weekend!


Roasted and Raw Citrus Fennel Salad

citrus salad (44 of 50)

One of the things I’ve been doing a lot of since returning to work full time is roasting vegetables at night, after dinner, while I’m on my evening stroll. Read More

Getting Eggsxcited

green tea noodle 2 (1 of 1)

I am honored to be co-hosting this week’s Fiesta Friday #55 (click to join) party with my dear friend and talented cook Suzanne@apuginthekitchen. I hope you will consider joining us if you haven’t already, for one of my favorite weekly events started by our friend Angie@thenovicegardener where we get together online and share food, stories, memories, recipes, encouragement, and laughs. Read More

In My Kitchen February 2015

sourdough (6 of 6)

It’s been a while since I inventoried what was In My Kitchen, but my recent awesome success with the progeny of Celia@figjamandlimecordial’s sourdough starter Priscilla (Celia is the wonderwoman with a blog that’s a trove of cooking information, recipes and fun and who hosts In My Kitchen monthly), reminded me to pitch in. Read More

Whole Grain Fennel Pollen Bread (Sprouted Wheat & Buckwheat Flours Loaf Made with Sourdough Starter)

sourdough (4 of 6)

I am thrilled to report that, thanks to the generosity of Celia @figjamandimecordial and Selma @selmastable, I have a sourdough starter that is a perky and virile. Read More

Sprouted Barley Porridge with Cranberry Coconut Cream

cranberry fool 3 (12 of 14)


I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water. Read More