Combine in a large mixing bowl your drained tuna, mushroom soup and chopped green pepper. Add salt and pepper to your liking (it is not necessary, but some like it). Place the bottom of your hamburger buns on a foil lined cookie sheet (large size or two of smaller size). Place enough of the mixture on top of each bottom bun. If done properly, it will cover all sixteen (to make only enough for eight, cut recipe in half). Lightly butter the top hamburger buns and place on top of mixture and bottom bun. Individually wrap burgers or place another sheet of foil over entire cookie sheet and connect your bottom foil to your top piece making sure ends of foil are closed well. Bake at 400 for 30 minutes. Let cool for 5 minutes before serving as they are extremely hot! This recipe is loved by all ages! Enjoy!! .
Combine all ingredients into a large mixing bowl - mixture should be moist. When mixed then put in a storage container and refrigerate, shelf life is approx 1 week.
Lightly grease your skillet. Spoon the amount of mixture you want for the size of patty.. usually approx. 1 1/2 Tbsp..(Pattie does not shrink like meat when cooked) into skillet. Press gently to make pattie flat, you don't want to make it a thick patty or the inside will not cook well. Cook until crisp on outside, inside will stay moist like a hamburger. Place on a hamburger bun and garnish as u would a hamburger. I make my own condiment to put on it.. a mixture of Mayonnaise and Catalina Dressing to taste.
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