Servings: 4 burgers

7 oz. canned tuna 7 oz. canned tuna
1 c. breadcrumbs 1 c. breadcrumbs
½ c. chopped celery ½ c. chopped celery
2 tbsp. chopped onion 2 tbsp. chopped onion
½ c. mayonnaise ½ c. mayonnaise
2 tbsp. chili sauce 2 tbsp. chili sauce
⅛ tsp. black pepper ⅛ tsp. black pepper
4 hamburger buns 4 hamburger buns

Drain & flake tuna.
Toss together with breadcrumbs, celery, & onion.
Stir together mayonnaise, chili sauce, & pepper; then stir into tuna mixture.
BAKING: Preheat oven to 375°.
Form tuna mixture into 4 patties & place on baking sheet.
Bake till lightly browned (about 15-mins.).
FRYING: Chill tuna mixture at least 1-hr. before forming into 4 patties.
Fry put in hot, lightly greased skillet, over low heat. Turn once to brown on both sides (app. 5-mins. /side).
Serve on toasted hamburger buns.

SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)  SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)